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Pumkin&Red bean Black Vinegar

By Choji-Ilgwan

$ 1436.4 | (Min. Order) 1

Description
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 of nutrients - 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
Place of Origin
South Korea
Weight
1018 mg
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  • 5 Korea Magic Fermentation Co., Ltd.

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    Country South Korea South Korea

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    PRODUCT DESCRIPTION
    COMPANY INFORMATION
    Product Information

    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  

        of nutrients 

      - 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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    Company
    Korea Magic Fermentation Co., Ltd.

    Korea Magic Fermentation Co., Ltd.

    Country South Korea South Korea

    Supplier Activity

    President
    Jung Yongjin
    Address
    Yuram-ro,12, Dong-gu, Daegu, Korea
    Product Category
    Grains,Agriculture Product Processing
    Year Established
    2002
    No. of Total Employees
    1-50
    Company introduction

     

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