It all starts with sun-drying authentic Korean red hot chili peppers. Then we combine it with rice before fermenting it for 6-month in air tight containers. It is through this fermentation process that the fifth flavor element called “umami” develops, combination of sweet, sour and salty flavors come forward. Only after the long fermentation process, we add the freshest ingredients to make it bottle ready. Garlic, toasted sesame oil, apple cider vinegar and a little bit of brown sugar are added to round out the flavors and made into a pourable form for easy and convenient use.