What is Pickzzi

Pick this KOREAN JANGAZZI Preserves the texture and nutrients of mushrooms by using raw mushrooms instead of dried mushrooms Uses pesticide-free mushrooms grown in Korea Low-salt pickles with less than 1.5% salinity, similar to the soy sauce for children A simple home-cooked meal, sliced and easy to eat A variety of uses with four sauces 100% handmade, safe and convenient food Pickzzi mushroom pickles that have completed the world PCT application and patent registration as pickles that fit current trends.

Doenjang

Pickzzi's own doenjang sauce that uses traditinal Korean soybean paste and features a savory flavor and the taste of soybean paste.

*Try it with meat, vegetables, tofu, etc.

Status of Technologies and Facilities

Differentiation of raw materials NAIFFY's dry aging method is used to control white mold that occurs when using raw mushrooms. It has a superior texture compared to other products using hot air dried mushrooms.

Differentiation of extended storage period and the development of low-salt sauce A stable production process has been established by standardizing the mixing ratio of the sauce raw materials. Controlling the occurrence of white mold in mushrooms and extending the storage period by using a standardized and proven patented manufacturing method (Patent No. 10-2180161). A healthy pickled mushroom food with no preservatives, and low salinity at the level of soy sauce for children.