WangGa GIM is produced in the Daecheon area, home to a 40-year-old tradition.
Korean natural green laver
Size: 21.6 cm x 19.6 cm
Seaweed is touted as a low-calorie, healthy food that is rich in minerals.
Laver, seaweed and kelp are popular in Korean cuisine.
Fresh seaweed and kelp are used for ssam (wraps), but seaweed is most often eaten dried.
WHAT IS LAVER?
Laver is a type of seaweed that grows in the East China Sea around Korea.
The world market has discovered laver
as a health food thus expanding consumption of it from Asian countries into the Northern Hemisphere.
In Korea, this seaweed is called GIM and is comparable to NORI in Japan, although gim is slightly thinner than nori; in Wales it is called laver.
The national breakfast dish of Wales features the seaweed cooked with sausage and mushrooms on top of toast.
LAVER NUTRITIONAL INFORMATION
Laver contains many vitamins and minerals as well as being low-calorie, low-sodium, low sugar, gluten-free, dairy-free, egg-free, and part of a high-fiber diet. No cholesterol, artificial flavors, colorings, or preservatives are used in producing laver, making it a healthy addition to your diet no matter your eating restrictions.
Laver contains 40% protein and all eight essential amino acids. A perfect snack, seasoned laver has one quarter of the calories and one-third of the sodium content of a hundred gram serving of potato chips.
Vitamin A and Beta Carotene, Vitamin C, Calcium, Iron, Iodine
What's in the box : Three bags, one for each
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KOREA'S LAVER PRODUCTION
Laver farming started in Korea in the early 17th century. Approximately 500 million sheets of laver were produced annually in the early 20th century. Nowadays, approximately 10 billion sheets of laver are produced annually with the help of advanced technology in laver farming.
1.Farming (September ~ following May)
2. Gathering of watery laver (November~ following May)
3.Process of Drying Laver
