CJ CheilJedang Launches 'Haechandle Uri Chapssal Taeyangcho Gochujang'... "Reduced Sodium"

Reducing Sodium by 25% with New Technology for Simultaneous Fermentation of Raw Ingredients

CJ CheilJedang's leading sauce brand Haechandle announced on the 16th the launch of ‘Haechandle Uri Chapssal Taeyangcho Gochujang,’ which applies new fermentation technology.

Haechandle Uri Chapssal Taeyangcho Gochujang reduces sodium content by about 25% while preserving the clean spiciness of ‘100% Taeyangcho Gochujang.’ As health-conscious trends spread, consumers increasingly seek low-sodium products in sauces including gochujang, but there has been a perception that reducing sodium would compromise taste. This product uses CJ CheilJedang’s ‘NFT (New Fermentation Tech) fermentation method’ to lower sodium content while maintaining high flavor quality.

Generally, reducing salt concentration in gochujang production diminishes its unique sauce flavor, and during the aging process, contamination by unwanted bacteria can increase, making it difficult to maintain consistent fermentation quality. CJ CheilJedang’s NFT fermentation method simultaneously ferments raw materials such as glutinous rice and onions used in Haechandle Uri Chapssal Taeyangcho Gochujang, preserving natural sauce flavor even at relatively low salt levels. Additionally, optimal strain and condition research secured fermentation quality.

A CJ CheilJedang official stated, “Haechandle Uri Chapssal Taeyangcho Gochujang is a product that reduces sodium and preserves sauce flavor through CJ CheilJedang’s ‘smart fermentation,’” adding, “We will continue to introduce ‘wellness sauces’ by applying new technology not only to gochujang but also to doenjang and other sauces.”

This content was produced with the assistance of AI translation services.