Lee Kum Kee’s soy sauce range is made using natural, traditional sun fermentation

If you regularly cook Chinese vegan dishes at home, then your kitchen pantry is likely filled with Lee Kum Kee jars and bottles. Did you know the brand’s soy sauces are made using traditional sun fermentation?



The Hong Kong-headquartered company, whose Guangdong production site recently received LEED Platinum certification - they’re the first brand in the global fermented food industry to have earned the achievement. Equipped with a solar photovoltaic power generation system, geothermal heat pumps, a wetland park and wastewater treatment facilities, you can rest assured that your condiments are being manufactured in an eco-friendly way. From soy sauces to vinegar, the brand’s condi collection has been a lifesaver for those exploring plant-based cooking!



Lee Kum Kee majority are packaged in glass jars and bottles rather than in plastic – always something we're looking out for to keep our pantries low-waste. You can recycle these jars and bottles after you're done, or even reuse and repurpose them at home, from storing things in your cabinet to upcycling it into a DIY candle.


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