Chunyujac Lactobacillus 'White Kimchi', 'Radish Dongchimi'
Features
By adding patented lactobacillus, the fibers of kimchi and radish are maintained for a long time, so you can enjoy a crispy texture from the time of opening to the expiration date. In addition, unlike general food, it suppresses the production of food poisoning bacteria, so you can keep the taste of the product for about 3 months even when refrigerated.
Summary
| Product name | Chunyujac Lactobacillus White Kimchi, Chunyujac Lactobacillus Radish Dongchimi |
| Volume | 200g, 400g |
| Size | 84mm x 84mm x 110mm(width x length x height) |
| Ingredients | Sea salt, Kimchi cabbage, radish, green onion, red pepper, etc. (100% domestic ingredients) |
Motivation for Development
I naturally became interested in Lactobacillus under the influence of my father, who had been researching natural Lactobacillus for decades. I developed it under the slogan, 'Meal with Lactobacillus', so that Lactobacillus can be grafted into the cooking process and consumed naturally through food with fresh and healthy ingredients, rather through medicine.
Effects of 'Lactobacillus (nhs221)' Improves immunity and prevents viral diseases blood sugar control effect Smooth digestion through Lactobacillus fermentation (functional probiotics) weight control effect Improved storage and stability due to the efficacy of Lactobacillus Keeps the fiber for a long time, so the kimchi does not become soft, and the crisp texture lasts for a long time Suppresses the production of food poisoning bacteria and maintains the taste for about 3 months even when stored in the refrigerator instead of the freezer
Improves immunity and prevents viral diseases
The health pursuit trend, which was the central topic of the food market, after the breakout of Covid-19, people have started to pay more and more attention to various fermented foods from around the world. The popularity of fermented foods has risen even more as health becomes more important due to the COVID-19 crisis, and immunity enhancement has emerged as a major trend.
Blood sugar control effect
The healthy sweetness made with vegetables and Lactobacillus unique to Chunyujac are added, which has an excellent effect on blood sugar control.
Functional probiotics
With live bacteria, we make various good substances and enzymes by removing unnecessary bacteria, that is, harmful bacteria in our bodies. Through these activities, it promotes immunity in the intestine and is excellent for digestive function. In addition, it also functions to maintain good health.
Weight control effect
The Lactobacillus of Nhs221 are excellent for weight effect by changing lipids into proteins and amino acids. In addition, it has been confirmed that fat-soluble fat is replaced with water-soluble fat, so that the fat does not harden white and is easily washed with water. It is unique by preventing the oil from solidifying white when it cools down like how it does in a lunch box containing meat.
Small Packaging
It is packaged in small can-type packaging (200g, 400g) rather than large-capacity packaging in the form of a pouch for your convenience.
After purchasing, there is no need to move it to a side dish container, and single-person households can easily access it.
Used Innocan
Specially treated Innocan lid is used
The medical material membrane filter is applied to the can, which solves the problem of expansion due to the release of fermented gas, making it easier to export fermented food. In addition, it can be used safely by blocking the inflow of harmful substances from the outside through a one-way sealing.
Reusable Innocan
The seaming part is rounded so that even after the aluminum lid is removed, it can be 100% sealed with only the plastic lid, so it can be used as an airtight container after washing. It is easy to separate the aluminum part and the plastic part, and water is not leaking, so it is possible to maintain the freshness of the residual food and recycle the container.
Cold chain distribution method
A cold chain system was introduced to maintain the fresh kimchi temperature during manufacturing, maturation, and distribution.
Due to the cold chain distribution method, the retention period of product quality has been increased and the freshness has been improved.
Cultivation Method
Instead of growing and cultivating them rapidly like regular lactobacillus, Chunyujac 'lactobacillus' is made through natural cultivation methods. Bacteria are cultured for 4 seasons and only strong bacteria are used, so the effect and efficacy are superior to those of general lactobacillus.
