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Secret of the cheonggukjang *<<<

20years ago
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Cheonggukjang is a good food for diet, constipation, high blood pressure, hyperlipidemia, diabetes, osteoporosis, and skin aging prevention. There are also traditional cheonggukjang and raw cheonggukjang types, and raw cheonggukjang is made of white tae (general beans) and rat eye beans (weak beans), depending on the type of beans, and raw cheonggukjang is made of general cultivated beans and organic beans.
Traditional cheonggukjang can contain germs when making it, so you have to cut it off and eat it, and raw cheonggukjang is produced hygienically, so you eat it as it is.
If the thread is easily broken when the raw Cheonggukjang (Natdo) also floats, it is less fermented, and the stronger the tenacity of the thread of glutamic acid (a type of amino acid), the better the quality of the raw Cheonggukjang (Natdo), and the best raw Cheonggukjang (Natdo) is constantly stretched up to 1 to 2m.
Cheonggukjang is cut off and eaten, and enzymes and strains, which are important components of Cheonggukjang, are destroyed, so it is best to eat raw (saengcheonggukjang).

● There are also various kinds of fermented soybean paste powder.
1. There are also traditional cheonggukjang powder and raw cheonggukjang powder. 2. Traditional cheonggukjang powder can contain miscellaneous bacteria, so it is less effective because enzymes and strains are destroyed.
3. There are freeze-dried and warm-dried powders in the dry method of raw Cheonggukjang powder. Warm, dry powder can destroy enzymes and strains, which are important components of raw cheonggukjang. Freeze-dried powders are alive without destroying enzymes and strains.
4. A good powder is made by freeze-drying raw cheonggukjang, which is made by properly fermenting beans (weak beans) by rat eyes. It is very effective as a luxury green bean paste powder because enzymes and strains are alive.

*<<Click>> Learn more about Cheonggukjang and see the odorless luxury Cheonggukjang

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