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Joeng Kwan, who appeared in THE CHEFS TABLE EPISODE 3, is known for her Korean temple cuisine and for introducing her artisan methods to Western chefs. Among her desired and sought after work is the rare 9 year fermented Sancho pepper.rnrnKimchi Mama, like Joeng Kwang and many Koreans of their generation, have been pickling and fermenting these delicate Sancho grains throughout their life time. Their perfected method results in a complex and floral pepper, with hints of lemon and bergamot. During the pickling process the texture changes, evolving into a hard kernel with a grit-like, crunchy texture. rnrnThe price reflects the 9 year ageing process. 6 to 8 grains is our serving recommendation, and each jar yields approximately 100 portions.
9 YEAR OLD CHINESE PEPPER, SOY SAUCE, WHITE SUGAR, SALT, VINEGAR, FISH SAUCE, GINGER, GARLIC [ALLERGY INFO: FISH]
STORE COOL BETWEEN +4 AND +10 CELSIUS / REFRIGERATE AFTER OPENING / MADE WITH LOVE IN KOREA