Gangwon-do Goseong "Make Jang with Deep Ocean Water Low in Microplastics"

Local Specialty Agricultural Products and Deep Ocean Water Used in Traditional Fermented Soybean Paste Making Education Event
Deep Ocean Water Salt Safer with Less Fine Dust and Plastic than Solar Salt

Goseong-gun, Gangwon Special Self-Governing Province (Governor Ham Myeong-jun) announced on the 31st that the Goseong-gun Agricultural Technology Center (Director Yoon Hyeong-rak) conducted traditional jang (fermented paste) manufacturing training using deep ocean water and salt for 24 trainees over two days from the 29th to the 30th at the Geonbong Dasima Jang Food business site in Haesang-ri, Ganseong-eup.

Scenes from the traditional jang fermentation training using deep ocean water and salt, held over two days from the 29th to the 30th at the Goseong-gun Agricultural Technology Center in Goseong-gun, Gangwon Special Self-Governing Province.

This training consisted of the process of making makjang and gochujang using local agricultural products such as soybeans and red pepper powder, as well as Goseong-gun’s deep ocean water resources, with both theoretical lectures and practical training conducted simultaneously.

Traditional jang typically uses sun-dried salt, but deep ocean water salt contains fewer foreign substances such as fine dust and microplastics compared to sun-dried salt, making it better for food hygiene. Compared to other refined salts, it has the advantages of lower salinity and rich minerals. Therefore, incorporating deep ocean water salt into traditional jang production can create delicious and healthy food.

Scenes from the traditional jang fermentation training using deep ocean water and salt, held over two days from the 29th to the 30th at the Goseong-gun Agricultural Technology Center in Goseong-gun, Gangwon Special Self-Governing Province.

One trainee who participated in this training said, “I applied for the training because using deep ocean water and deep ocean water salt is unique, and I am curious about how the taste differs between jang made with regular sun-dried salt and jang made with deep ocean water salt.”

A Goseong-gun official stated, “Through this training, we hope that the importance of traditional jang and food will be recognized, and that the excellence of Goseong-gun’s specialized resource, deep ocean water, and its processed products will be widely known.”