Travel Info / Specialties
- Uiseong Jin Garlic
- Uiseong Jin Rice
- Uiseong Jin Apples
- Uiseong Jin Plums
- Uiseong Jin Peppers
- Uiseong Jin Peaches
- Uiseong Jin Black Garlic
It is high quality Korean garlic and boasts the first place in the nation. Uiseong Jin garlic harvest season is in mid-June, the body is solid, has an excellent storability, and the distinctive flavor and strong spicy taste are proud of Uiseong Jin garlic. It is the masterpiece of Uiseong, which is excellent in the suppression of the acidity of kimchi.
The History of Uiseong Garlic
The cultivation of Uiseong garlic has a very long history, and its origin is deep-rooted. In year 21 of the 11th king of Joseon, Jung-jong (AD 1526, approximately 470 years ago), the Gyeongju Choi family and the Gimhae Kim Family moved to Chiseonri, Uiseong-eup (Seonam Village), where they started the cultivation of the garlic.
The Characteristics of Uiseong Garlic
They hibernate longer than foreign species, so the roots come out right after planting but they only sprout after the winter.
The stalk is so solid that it does not break when held upside down, and has less number of cloves per bulb than the garlic for warm regions.(The harvest time is the mid to last part of year around the summer solstice.)
Uiseong garlic is a quality species of garlic for the cold regions. It has a small number of cloves per bulb and can be stored for a long time.
Due to the distinctive and unique climate (great seasonal and diurnal differences of temperatures) and soils (shale), it contains high amounts of effective ingredients and has unique scent and excellent medicinal properties. They are farm garlic and not obstructed by repeated cultivation. The rice cultivation through the summer cleanses the soil and kills various insects and bacteria, so the garlic cultivated in such soil is cleaner and of better-quality as compared to the other districts.
When crushed, Uiseong garlic produces more juice than the other species. It suppresses the sour taste and enables the combination of the five tastes equally when pickling vegetables into Kimchi. It can be distinguished from the garlic of other provinces due to its distinctly different flavor.
As for its outward features, the height of bulb is greater than the other species , and the cloves are uniform without additional clove.
It is full bolting habit with more than 95% of stalk ascending out of soil. Also the stalk is so solid that it does not break when held upside down.
The outer peel is nearly beige in color, however the inner peel surrounding the cloves is light brown.
Why is Uiseong Jin garlic good?
The reason why garlic is good for health
It is a traditional Uiseong traditional variety, not one of a foreign introduced species. It is a precious garlic which is only 3.5% of the total domestic garlic production.
It is cultivated in a soil composed of special climate and shale, where the temperature of the daytime and nighttime is high, and the fragrance is unique.
It has a lot of juice and strong germicidal power, so it does not deteriorate quickly even if it uses small amount when soaking kimchi.
The five flavors, including spicy and sweet are contained evenly.
Garlic grown in rice fields is clean, clean, hard, and highly storable.
Uiseong Jin Rice
It is a high-quality rice cultivated in an eco-friendly environment using organic billet fertilizer in a clean natural environment by newly integrating the name of the existing brand rice (Uiseong Hwangto Rice, Righteous Rice) into Uiseong Jin(眞) Rice.
Cultivation Status of Uiseong Jin(眞) Rice
|Cultivation area||4,000ha/2,409 units|
|Amount of production||(Year 2015)15,311ton|
|Cultivation region||Bian, Gucheon, Danmil, Danbuk, Angye, Dain-myeon|
Why Uiseong Jin(眞) rice taste good?
|Varieties||One of the domestic breeding varieties, only cultivated a single variety of rice that is globally recognized|
|Soil||Single cropping regions with clean plains without pollution|
|Fertility||Instead of reducing chemical fertilizers, cultivated in an environmentally friendly manner using organic fertilizers|
|Water Management||Improved taste by water management after 35 days after heading|
|Harvesting||Timely harvesting before frost|
|Drying||Dried rice under uniform conditions|
|Pest||Minimal control by precise inspection|
|Quality Management||Hygienic management through purchasing, processing and distribution through GAP certification|
Uiseong Jin Apples
Major region is a mountainous rural area, rich in daily varieties and rich in sunshine than other regions. Its skin is thin and hard and has a lot of juices. Its flavor and aroma are good and its sugar content is high, especially with abundant level of vitamin C.
Uiseong Jin Apple Characteristic
|Benefits of apples||Apples with a lot of dietary fiber are effective for diabetes.|
|The abundant potassium in apples help prevent hypertension by releasing unnecessary sodium in the body.|
|The polyphenols, pectin and other carcinogenic substances such as inhibitors and fiber inside the apple promote bowel movements to prevent cancer.|
|One apple contains about 8% of the recommended daily dose of vitamin c, which helps boost immunity.|
|Cultivation status||2,679ha/2,465 farms/57,928ton was in production(As of late 2016)|
Uiseong Jin Plums
Uiseong plums are boasted as the first place in the nation’s production. It is warm during the blooming season, and during the summer harvest season, the daytime difference is large, the amount of precipitation is low, sugar content is high, the fruit is thick and the flesh is hard.
Cultivation Status of Uiseong Jin(眞) Plums
|Cultivation area||1,335ha/2,101 farms|
|Amount of production||17,308tons (As of end of 2016)|
|Cultivation region||Uiseong-gun Agricultural Products Distribution Center(APC) : 054-834-9700|
|Efficacy 1||Plums are rich in organic acids such as citric acid and malic acid, which is good for fatigue recovery.|
|Efficacy 2||Plums contain a very rich soluble fiber, which improves constipation.|
|Efficacy 3||The antioxidants and anthocyanins in the plums help nourish the eye and help treat night blindness and dry eye.|
|Efficacy 4||Plums have abundant vitamin A and C, which are good for skin.|
|Efficacy 5||Plums are alkaline food that improves acidity and increases resistance to disease.|
Uiseong Jin Peppers
Cultivation Status of Uiseong Jin(眞) Peppers
|Cultivation area||726ha/3,905 farms|
|Amount of production||(Year 2016) 1,633tons|
Uiseong Jin Peaches
Effects of Jin(眞) Peaches
|Effect ①||Peaches are rich in essential nutrients such as amino acids and vitamins, which are good for fatigue recovery.|
|Effect ②||Beta-carotene’ contained in peaches is effective for kidney disease.|
|Effect ③||Peaches with lots of dietary fiber are good for constipation prevention.|
|Effect ④||Vitamin C in peaches has a blood cholesterol lowering effect.|
|Effect ⑤||The 'polyphenols' contained in peaches are effective in lowering blood pressure.|
|Effect ⑥||It contains aspartic acid to help relieve hangovers.|
Cultivation Status of Uiseong Jin(眞) Peaches
|Cultivation area||527ha/1,043 farms|
|Amount of production||8,921 tons (As of end of year 2016)|
Uiseong Black Garlic
This garlic is aged, fermented and dried for a long time through the method of producing black garlic, so that the taste and aroma unique to garlic are varied and the beneficial ingredient of garlic is increased, so that anyone can enjoy it.
Characteristics of Black Garlics
|Characteristics||Garlic-specific irritating and unpleasant odor does not occur.|
|It tastes sweet and sour without addition of artificial sweeteners.|
|The raw active ingredient of raw substance is kept intact without getting damaged.|
|It is chewy and sweet as the tissue is mucilagenous type, which is a healthy diet that everyone can eat.|
Why Black Garlics are good?
|Effects||Allicin in garlic reacts easily with fat and becomes fat allicin. Fat allicin has the function that resembles vitamin E, which makes it stronger to stimulate the stomach, so people with stomachache or weak stomach should avoid it. However, if the raw garlic is sufficiently aged and released at a certain temperature, the content of polyphenols increases, so that a soluble sulfur amino acid such as S-arylcysteine, which is not present in raw garlic, is produced and the sulfuric acid power increases remarkably.|