Conventional Gochujang (Korean Hot Pepper Paste)

Characteristics:This product has been aged for a long time and thus does not have any sour taste. It's soft and spicy.The product has a natural color of red as it does not include any food colorings or red pepper seeds. Glutinous rice makes the product more tasty. Sticky rice contents are far high, so flavor is superior. Using the positive radical dried red peppers only, so it turns a natural red color a pigment or red pepper seed is not added, and the taste is excellent.After making red pepper paste, preserving in a long period for 6 months-1 year, so its taste is soft and it tastes tasty, chilly. The time fermenting boiled soybean lumps is summer time, so the growth of its mold, AsperqillusOryzae(the optimum temperature 26-29°C) is active, therefore protein resolving enzyme and diastatic enzyme are abundantly made, so it makes taste.The time making the red pepper paste is cold winter (October to next March), so saccharifying speed is slow and lactic acid propagation is slow, so it is not made sour taste.It is the product fermenting the grains that chemical additives (preservative, and pigments, etc.) are not put in. Ingredients:glutinous rice, red pepper powder, fermented soybean powder, salt, water Useage : Somewhat hot-tasting sauces uesd with meat or vegetables, hot fish soups, raw fish, vinegared red pepper paste, barley red pepper paste Main products:glutinous rice red pepper paste, strawberry red pepper paste, vinegared red pepper paste, barley red pepper paste Capacity :200g, 400g, 500g, 800g, 1kg, 1.2kg, 2kg, 20kg Storage temperature & Storage period Keep refridgerated under 10 degrees Celcius Package Unit(Per box) 1.2kg x 12 Packaging Material Main-PET,Cover-PP Box size(width x length x height) 420mm x 275mm x 240mm Exported Countries USA, Southeast Asia, Europe OEM Export Status (Possible) International Certificates HACCP, ISO09001, ISO14001