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During their few-month foray among the oak trees
often complemented by some citrus and any tangy or spicy accoutrements that you may have on hand
or idle spoon with no further accompaniment
Although the majority of their Balut production is destined for export to Singapore and Vietnam
Five-Year Fermented Ganjang (Soy Sauce) Pantry new During their few-month foray amongMaster Ki, the current matriarch of the family, has been making soy sauce the same way for years, following recipe and traditions passed down for over 360 years. This includes making meju (fermented soybean brick), an integral part of all jangs, during November of the lunar calendar, then the jang during January of the lunar calendar. The award winning matriarch of the family behind Artisan Fermentary creates her ganjang (soy sauce) using only
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