Naturally Fermented - Deep, Traditional Taste

[Hanseong Jeotgal] Sand Lance Fish Sauce (Kanari Aekjuet)

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Purchasing the right fish sauce... 

You want that deep, umami flavor - but are intimidated of buying an overly pungent sauce - especially if you're using it for making Kimchi.

Today, we present Hanseong's Korean Sand Lance Fish Sauce. 

In Korean, Sand Lance Fish Sauce is known as Kanari Aekjeut (까나리 액젓). 

Kanari Aekjeut is the go-to fish sauce for many when making Kimchi (though it does differ by region) - as it delivers a deep umami & salty flavor without the overbearing fishy flavor.

Plus, it helps to accelerate the fermentation process of the newly made kimchi. 

So, what separates Hanseong's Kanari Aekjeut from others? 

It's made with only two ingredients - each of which is grown in Korea (not imported from China): Sand Lance Fish & Sea Salt. 

Plus, did you know - that if you age fish sauce properly, it doesn't have a very pungent smell.

Hanseong ferments its fish sauce for over 2 years!

This fish sauce has a balanced taste & smell that delivers deep flavor for any type of Kimchi.

If you're trying Kanari Aekjuet for the first time, consider this one!