FERMENTATION

Welcome to our world of fermentation.

We take pride in the creation of our own jang (장), which includes meju (메주), ganjang (간장), doenjang (된장), and gochujang (고추장), all made with meticulous attention to Korean tradition. Our signature fermented cheong (청) is made from freshly harvested fruits from our farm, while our kimchi (김치) features a harmonious blend of freshly harvested ingredients, made using traditional Korean methods. Our sourdough bread are baked almost daily using our very own mother starter. Join us in discovering the rich flavors and health benefits of fermented foods.

MEJU | 메주

Discover the artistry behind handcrafted 메주 (meju), the soybean block that lays the foundation for authentic 장 (jang). Our meticulous and time-honored process ensures that each batch is made with care, paving the way for the rich of 간장 (ganjang) and 된장 (doenjang).

JANG | 장

Jang (장) is an integral part of Korean traditional food culture, primarily made from two key ingredients: ganjang (간장) and doenjang (된장). The process starts with air-dried blocks of meju (메주), which are soaked in salt water for several months for fermentation. After this period, the meju is separated, resulting in these cherished ingredients. Ganjang, a rich soy sauce, and doenjang, a savory fermented soybean paste, are essential for flavoring a variety of dishes, highlighting the depth of Korean culinary traditions.

GOCHUJANG | 고추장

Gochujang (고추장) is a must-have ingredient in almost all Korean (한국) dishes, bringing a unique depth of flavor and spice. At House Mi-Rin, we craft our own gochujang using authentic Korean ingredients, carefully aged in onggi (옹기) under the skies and space of Yea.