Five-Year Fermented Ganjang (Soy Sauce) Pantry new Preparing Balut Eggs

Preparing Balut Eggs

the current matriarch of the family

often complemented by some citrus and any tangy or spicy accoutrements that you may have on hand

we are proud to offer this exceptionally well-produced rendition of a rare product here in the United States

Skirt Steak is prized for its intensely juicy flavor and its relative ease of cooking

Five-Year Fermented Ganjang (Soy Sauce) Pantry new Preparing Balut EggsMaster 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