Traditional fermented soybeans are contain plentifully the ingredients of isoflavon, amino acid, aspartic acid and genistein, and are warmed up under the eaves of a country house by sunlight for 6 months and then washed by clear water. After washing, the edible Namgo-Green Plum(Mesil) is cultivated by organic-grown farming with the addition of sun-dried salt, which expels salt water continually for more than 3 years, making up about 30% of the final product. It is fermented and ripened at low temperature for more than 3 years by the family's traditional process of no-preservative, colorless and no-flavors. The result is a high quality soybean taste suitable for rice wrapped in leaves of lettuce, etc.
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