* Pickles made in a traditional way

We made the sauce with red pepper powder that we farmed in Jangseong, Jeollanam-do, Korea. And it was prepared by aging at low temperature for a deep taste. And the gochujang sauce is changed every 3 months for a deeper flavor.

Please keep refrigerate after opening.

* All ingredients for seasoned codonopsis lanceolata with red pepper paste

Codonopsis lanceolata, red pepper paste, persimmon vinegar, plum extract, hooker chives powder

- Product details -

https://smartstore.naver.com/bukha/products/4842180744