5 Korea Magic Fermentation Co., Ltd.Supplier Activity
Country South Korea
1. Pumkin &Red bean black vinegars - 228 ea
▪ Differentiated Fermentation Technology developed by Professor Jeong Yong-jin!
▪ Nonthermal Fermentation Process (Patent No. 0481991)
- The nonthermal fermentation process enables the minimization of the loss of nutrients such
as essential amino acid and inorganic elements etc.
▪ Fermentation Process Differentiated by the 3-Stage Natural Fermentation
- Stage 1: Alcohol Fermentation: Nonthermal process designed to minimize the destruction
- Stage 2: Optimal fermentation condition for excellent taste and flavor resulted from
differentiated fermentation technology developed by Professor Jeong Yong-jin
- Stage 3: Deep natural taste and excellent flavor resulted from natural ripening
▪ Fermentation of husked rice leaves abundance of diverse nutrients! Fermented Organic Acid!
1. Husked rice vinegar naturally fermented through 3-years ripening (domestic product),
Red-bean, Boiled water of red-bean, Pumpkin (domestic), Jujube (domestic), Licorice root
2. Nonthermal fermentation process (Patent No. 0481991)
3. Diuretic effect by red-bean and pumpkin alleviates dropsy swelling
4. Red-bean vinegar of new concept supplementing cold property of red-bean
5. Containing boiled water of red-bean sugar free and low calorie
6. Free from the representative 3 agents: sugar, synthetic sweetener, and flavoring agents
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