Our land, our soybeans, and the allure of the aesthetics of time.

When did it begin? I became captivated by the world of 'traditional fermentation,' where countless invisible microorganisms endure all four seasons inside sun-soaked traditional jars, creating deep flavors. The process in which simple ingredients—soybeans, salt, and water—are reborn into thousands of rich tastes through the meeting of nature's wind and human devotion was truly a wonder to me.

Since then, with a single-minded determination to properly study and preserve our traditional fermentation culture, I have stubbornly walked this path. However, the reality of the food on our tables today was quite different.

Amidst factory-made sauces produced quickly through shortcuts, where has the real traditional sauce gone?

In the busy routines of modern life, supermarket shelves are filled with mass-produced products chemically seasoned in just a few weeks. While convenient, the deep and savory 'true taste of home' we remember was gradually disappearing. I wanted to return the profound value of traditional sauces, completed only through natural aging over the four seasons without artificial temperature control or additives, to as many tables as possible.

I believe that honestly crafted traditional sauces are a remarkable part of our unique literature and science. To preserve this 'aesthetics of slowness,' I have strictly adhered to traditional manufacturing methods, and my sincerity was recognized when I received the Grand Prize in the Traditional Doenjang category and the Gold Prize in the Traditional Soy Sauce category at the 8th Korea Sauce Fermentation Expo.

However, I did not want to stop at simply 'making and selling delicious sauces.' I believe my true mission is to academically establish our precious traditional fermentation heritage and properly pass it on to the next generation. In collaboration with Hankyung National University Lifelong Education Center, we have launched the 'Level 2 Traditional Fermented Sauce Instructor Certification Course' and are operating educational programs, leading the way in popularizing fermentation culture and training professionals.

This Wadiz crowdfunding is an opportunity to present the overwhelming flavors of our traditional sauces, crafted with all our heart, to supporters first, and marks a new leap in spreading the value of our traditional fermentation culture.

For the sustainable future of traditional fermentation.

The precious funds gathered by our supporters will be used not only for product production costs, but also as valuable resources for the next stage of continuing and developing the legacy of traditional flavors.

① Expansion of hygienic and systematic production and research facilities.
While perfectly maintaining the unique advantage of four-season natural fermentation, the funds will be used to supplement and improve traditional sauce research and manufacturing facilities to thoroughly meet modern hygiene standards. We will create safer and more trustworthy food.
② Development of educational and experiential programs for the popularization of fermentation culture.
Beyond the currently operated professional certification courses, the funds will be invested in developing various experiential content and educational curriculums so that younger generations and children unfamiliar with traditional fermentation can easily and enjoyably experience our sauce culture.
③ Advancement of eco-friendly packaging and traditional sauce branding.
The funds will be used to research eco-friendly delivery packaging that can safely deliver the deep flavor and freshness from the jar to the table, and to establish a refined brand design worthy of the traditional sauces that have won the Grand Prize in Korea.

2026 Korea Sauce Fermentation Expo.

Grand Prize in Doenjang Category.

2026 Korea Sauce Fermentation Expo.

Gold Prize in Soy Sauce Category.

This is Byeolbyeolkkol Sanghoe Cooperative.

Prepare well-fermented meju.

Prepare for jang making.

Put the meju into the jar.

Mix the salt water.

Complete.

Many people ask us, "You are already making excellent jang and have even won awards, so why are you starting funding on Wadiz instead of a regular online shopping mall?"

The reason we chose to stand before Wadiz supporters, leaving behind countless distribution channels, is clear.The traditional jang we make is not just a 'product,' but a 'record of time' created together by nature and people.

1. To meet supporters who value 'worth' over 'speed.'

Traditional fermented jang cannot be mass-produced in a factory in just a day or two. You must select good soybeans, make meju, and patiently wait for months or even years as the jars are exposed to the sun and wind of all four seasons, until finally, a spoonful of deep flavor is achieved.

Although we live in a fast-paced world where next-day delivery is just a click away, on Wadiz,there are supporters who willingly appreciate the 'value of slowness' and the 'producer's honest persistence,' and are willing to wait. We know this well. Because those who can most deeply empathize with our stubbornly persistent waiting process are here, we chose Wadiz.

2. To deliver the 'true taste of tradition,' unprocessed and at its freshest.

Unlike mass-produced products that are made in advance and stored in warehouses, the jang for this project will be taken directly from well-aged jars at their most delicious moment, according to the number of orders from Wadiz supporters.

By delivering the most honest and fresh traditional jang as a funding reward without any middleman distribution margin, we aim to provide the best benefits to our supporters and receive the most sincere feedback to reflect in our future product research.

3. Please become a companion on the journey to 'popularize traditional fermentation.'

Our dream does not end with simply making and selling delicious jang. Our goal in collaborating with universities for traditional fermentation education and enhancing the academic value of traditional jang is to ensure that our traditional fermentation culture remains sustainable in the future.

Wadiz funding is a process of recruiting 'reliable companions (supporters)' to empower this lonely yet precious journey. Your funding is more than just purchasing a jar of jang; it is the most valuable step in preserving our gradually disappearing traditional food culture and passing it on to the next generation.

We await the warm support and participation of backers who believe in the aesthetics of time.