1 year fermented Korean soy sauce (cheongjang) - 250ml

Soy sauce is traditionally used in Korean gastronomy to season soups or vegetables. Its light color has the advantage of not distorting the natural appearance of your dishes and its iodized notes will bring delicate flavors. Prepared by Kisoondo, a great master of fermentation, this soy sauce was fermented for 1 year in jars before being boiled with purified water and salt.

This long fermentation gives it a pronounced aromatic profile and great richness of aromas, so it will be preferable to consume it diluted rather than pure.

Low in calories, it will make a great substitute for salt while remaining very digestible.