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Specialty Products

Uiseong Garlic

의성진마늘

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

  • General Characteristics
    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.)
  • Major Characteristics
    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.