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- Ganjang (Soy Sauce)
- We put Mejoo in a salty water extracted its salt water for over one year, and had the Mejoo fermented for about 40~50 days while adding charcoals, Taeyangcho, and jujubes. Then, we boiled the Mejoo in a cauldron for over six hours, and re-fermented t
- 2014-03-13 15:25 [North Korea]
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MECELL
[Not Verified]
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Negotiable
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