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Capsicum annuum / Glycine max (Meju culture) (Onggi Earthenware Microbial Fermentation)
Benefits: Aged in breathable Onggi clay pots for over a year under sun and mountain air
Aspergillus oryzae / Glycine max (Koji Microbial Inoculation)
Benefits: Fermented with twice the ratio of rice koji to soybeans, creating high digestive enzyme content
Allium sativum (Slow Maillard fermentation) (Amaryllidaceae)
Benefits: Fermented at controlled 60-75°C humidity for 30-40 days converting harsh allicin into S-allyl-cysteine (SAC)
