Welcome to Yaemejin (YMJ)!
Our small business is family owned and operated. We specialize in making traditional Korean fermented sauces (doenjang, ganjang, gochujang) made with soybeans biodynamically farmed in Australia that are certified organic (ACO41) and non-GMO (Genetically Modified Organism).
We also make fermented green plum extract, which is like a fruit cordial. Our green plums (known as maesil in Korea, or ume in Japan) are hand picked from plums trees that we planted and raised at our family owned farm in Western Sydney, NSW.
Our business specialization is crafting food that has undergone fermentation with the beneficial probiotic bacteria from the Bacillus strain.
Our family vision is to craft food that uses premium Australian ingredients that have been organically farmed. Our products do not contain MSG, preservatives, artificial colors or flavors, or additives like flour, or soy substitutes.
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Our doen jang, soy sauce, and cheonggukjang has a deeper, fuller flavor than the traditional soybean paste because we've adopted a modern fermentation method that ferments each and every soybean. These are then transferred into special "breathing" ceramic pots to age and ferment naturally over several months.
In the 1950s, the late Professor Dal-Young Yoo (1911 – 2004) of Suwon Agricultural University (predecessor to Seoul National University’s Agricultural University) led the rural enlightenment movement by cultivating the main bacteria used to ferment soybeans. Professor Yoo began fermenting soybeans using a modern technique that revolutionized the most important stage of making doen jang.
The secret to the umami flavor of YMJ's premium doen jang is fully fermenting each soybean grain by grain 100%.
This is achieved by providing the perfect temperature and humidity for the beneficial probiotic strain of the Bacillus bacteria to thrive and multiply.