Description
[ Naturally fermented] A pacific saury, and all ingredients naturally have been fermented and aged at low temperatures for 24 hours for more than two years in the traditional Korean fermentation clay pot..[Aging] When the saury aged at a low temperature for more than two years is torn down and salted, filter it seven times again with a strainer and refine it for 48 hours to complete the dark wine-colored saury fish sauce and saury kimchi seasoning..[Good taste] It has a low fishy taste and is savory, so it goes well with any food. The concentration is thick, so even a small amount is enough to stimulate your appetite. It is a strongly flavored seasoning that can be used in other fermented foods such as soup, fried rice, and kimchi..[Especially for Kimchi]Pacific saury sauce is good for various kinds of kimchi seasonings, such as cabbage kimchi, green onion kimchi, cubed radish kimchi, mustard kimchi, and Chonggak kimchi.[Fresh ingredients] Pacific saury used for jeotgal are all fresh and good quality.. Pacific saury 85% Salt 15 % No additive No additive No MSG.[Fresh ingredients] Pacific saury used for jeotgal are all fresh and good quality.. Pacific saury 85% Salt 15 % No additive , No MSG.[alternative to salt] A perfect alternative to salt as it brings richer savory flavor and contains much less sodium than salt. It is natural and healthy seasoning that can be used in any dishes like Thai food, kimchi, soup, and even salads.
