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Wholly Ganjang is a delicious gluten-free soy sauce for traditional Korean cooking (joseon ganjang). It’s great in soup, namul (vegetable side dishes), stir-fry and marinade. Since traditional Korean ganjang (guk-ganjang or joseon ganjang in Korean) has a richer flavor and is saltier, you can use smaller amounts than you would with common soy sauce. Wholly Ganjang has a rich, complex taste that comes from the care and hard work of a three-year aging process. It is naturally fermented using a traditional method, and it is unpasteurized to preserve beneficial bacteria. ABOUT ARTISAN UK KANG AND THE ART OF JANG-MAKING: Artisan Uk Kang has dedicated the past two decades of his life to the art of fermentation. Uk Kang currently lives in the U.S. pursuing his passion to cultivate global appreciation for artisanal Korean jang and authentic Korean cuisine. He notes that the reason why manufacturers shy away from the traditional jang making method is that it requires much more attention, effort and fermentation time. Traditional jang is fermented with many strands of natural bacteria, whereas factory-made jang is fermented with artificially cultivated bacteria for faster production and easier quality control. So, factory-made jang may have a consistent taste, but it does not embody the deep complex flavors of the traditional jang. Traditional jang, however, must be made in a clean environment and with consistent monitoring to ensure good quality and taste. Experienced jang artisans like Uk Kang are able to distinguish beneficial bacteria from unwanted microorganisms, which cause unpleasant flavors and smell. They know how to take care of jang even with changes in climate and surroundings. A genuine love and passion for jang, along with years of hard work and patience, are necessary to achieve the kind of artisan expertise which created Wholly Jang.
Size: Small 5.41 fl oz (160 ml) (PROMO OFFER)
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HOW TO STORE AND CARE: Always keep product refrigerated when storing long-term. There is no expiration date for this product since it is naturally fermented. It can be aged for many years if kept in proper conditions, much like a vintage wine. However, for best quality we recommend that you consume it before the date indicated on the bottle, as it is difficult to provide the conditions and care needed to properly age this product at home.
Water, Soybeans, Salt.
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