The Process
1. Preparation of Materials
Materials like fruits, vegetables, herbs and seaweed, all of which are wild or organic, are washed in 50ºC hot water. An extract is taken from each item with brown sugar bu using a method of osmotic pressure, then the residue is removed.
2. 1st Fermentation
(1 – 1.5 years)
Additional extra fruits, vegetables, herbs, and seaweed are added. Tests on pH, taste, and flavor are performed.
3. 2nd Fermentation
(1.5 – 2 years)
More materials of powder form are added. The viscosity, pH, and Brix value are checked.
4. Maturing
(Remaining Months)
The batch is managed to ensure a stabilized condition. Continued testing of pH and Brix value to maintain optimal levels of each.
5. Homogenization
& Quality Test
The batch is managed to ensure a stabilized condition. Continued testing of pH and Brix value to maintain optimal levels of each.
6. Sterilized Packing
The paste is packed in aluminium sachets at 2.5g in the factory with perfect hygiene control.





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