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Kimchi · Miso · Natto · Shoyu & more fermented goodies
handmade from local ingredients
vegan, unpasteurized and sattvik
Meaning and Definitions
UONG noun, Chinese 甕. A big earthen crock, a traditional fermentation vessel in East Asia.
Hapattamo noun, Finnish. A workshop for fermentation.
UONG Hapattamo. An innovative artisan fermentation studio, transforming Finnish ingredients with Asian fermentation techniques into delicious and healthy side dishes and seasonings.
Food fermentation
A natural process, where beneficial microorganisms break down bigger molecules in food, decrease antinutrients, making it more digestible, bringing out new flavours, and preserving longer, without additives. Latest researches on human microbiome show these microorganisms are good for gut health and mood.
Our Creations
KIMCHI lacto-ferment
"You have perfected the recipe of my favourite food!" -----Satu
Our kimchi is made in traditional Korean way. Big, fat Chinese cabbages are first salt-brined to kill off harmful bacteria. Then we combine different spices, fruits and ferments to make a thick paste concentrated with flavour. The warming spices also help to energise your body. The cabbages are combined with the paste and leave for all the beneficial microbes to do their work.
Our kimchi is a short ferment, meaning it is not overwhelmingly sour.
How to eat:
Similar to sauerkraut, kimchi can be eaten as a side dish, with bread. Mix with salad, with rice. Make a pancake. Kimchi juice makes nice salad dressing and soup base.
KIMCHI classic
salty, slightly sour, mild to medium spicy, slightly sweet and warming
Ingredients: Chinese cabbage, carrot, apple, sea salt (2,3%), gochugaru chili, sugar, miso (soybean, rice), ginger, lemon zest, coriander, asafoetida, seaweed
Store under +7C. Once open consume within 14 days. Unpasteurized ferments will continue to sour and produce carbon dioxide.
KIMCHI turmeric
without chili, salty, slightly sour, slightly sweet and warming
Ingredients: Chinese cabbage, carrot, apple, sea salt (2,3%), sugar, miso (soybean, rice), buckwheat, ginger, turmeric, lemon zest, coriander, asafoetida, seaweed
Store under +7C. Once open consume within 14 days. Unpasteurized ferments will continue to sour and produce carbon dioxide.
Nutrition Facts 100g:
Energy 31 kcal/129 kJ
Fat 0,5g, of which saturated fat 0,1g
Carbonhydrate 4,0g, of which sugar 3,5g
Protein 1,4g
Salt 0,96g
NATTO, KOJINATTO
NATTO (納豆) is the richest natural source of vitamin K and nattokinase, an enzyme favourable of cardiovascular effects.
People usually know natto as a slimly Japanese breakfast side dish, made from soybean fermented with bacillus subtilis, a common bacteria which resides on the surfaces of leaves and grasses. For centuries, if not thousands, in Japan, Korea, China, Nepal, India and most African countries, bacillus subtilis is used to ferment various types of beans, and turn them into seasonings.
While in lacto-fermentation (sauerkraut, kimchi, yogurt), lacto-bacteria breaks down sugar and creates lactic acid, bacillus subtilis breaks down protein and turn the beans alkaline. During the fermentation process, the bacteria produces large amount of vitamin K and nattokinase.
Natto itself has a unique flavour, often described as an acquired taste. It takes some time to get used to and you either love it or hate it. But in China, Korea and Africa, natto is further processed and fermented into umami-rich seasonings for cooking. Unlike lacto-ferments, natto-ferments preserve its flavours in cooking temperature.
Drawing inspirations from these world fermentation traditions, we created
pea-natto, pea fermented with bacillus subtilis.
kojinatto, a triple-fermented pea, which has a unique and umami-rich flavour for seasoning.
NATTO pea
slimy, slight bitter, pea-flavoured
blend in smoothies, eat on bread, pasta, or rice
Ingredients: pea*, bacillus subtilis
*from Teuvo Virtanen's farm in Sastamala
Keep under +7C for 6-8 weeks. Once open, consume within 10-14 days, with clean utensils.
Nutrition Facts 100g:
Energy 90 kcal/378 kJ
Fat 0,4g, of which saturated 0g
Carbonhydrate 12,8g, of which sugar 0,5g Protein 6,6g, Salt 9mg
KOJINATTO pea
triple-fermented pea (natto, lacto-, koji)
salty, slightly spicy, umami-rich
with salad or bread, cook as seasoning in stew, baked or steamed dishes
Ingredients: pea*, spring water, black bean koji, ginger, chili, Himalayan salt (1,3%)
*from Teuvo Virtanen's farm in Sastamala
Keep under +7C for one month. Once open, consume within 14 days with clean utensils.
Nutrition Facts 100g:
Energy 13.3 kcal/56 kJ
Fat 0,1g, of which saturated 0g
Carbonhydrate 1,8g, of which sugar 0,5g
Protein 0,8g, Salt 1,32g
SHIO KOJI
Ingredients: sprouted brown rice, pea, spring water, Himalayan salt, koji
Keep under +7C for two months.
SHIRO MISO
(light miso, white miso)
Miso is usually of two types: light and dark miso. Light miso is sweeter, less salty, lighter in colour. Dark miso is salty, darker in colour and has deeper umami taste. They both make excellent miso soup, sauces, and marinates.
Ingredients: buckwheat, fava bean, spring water, sea salt, koji
Keep under +7C for minimum three months.
Coming (maybe sometime)
Umamipaste
Doubanjiang
Fermented Tofu, Furu
Genmai miso
Where to Buy?
Get in Touch!
Have some questions to ask?
You can contact Marko by phone 0445224223. Send an email to moro@uonghapattamo.fi, or simply fill out the form below.