NEWS NEWS NEWS
MUNGCHI WON!
Mungchi won the prestigious prize peoples choice at Sweden’s largest Food Innovation contest Ät!Stockholm held in November 2025. A big thank you to everyone that voted for us! So, what’s now? We in the process of upscaling, working towards having Mungchi available on the market spring 2026. For interest please contact cleancravingsweden@gmail.com
CULINARY PROFILE/TASTE POET STEFAN ERIKSSONS DESCRIPTION
THE TASTE OF MUNGCHI
Photo: Liza Simonsson
Mmmmmh!
I am transported. I go to a food market in Seoul. The outside is crispy, clear inside … is fibrous, juicy. This fantastic cabbage, the fermented tones, the deep cabbage flavor and the dense finish. Nice with low saltiness that you can top with yourself. Free from much - but filled with ecology, flavor, purity and simple finesse!
To make it easier for the body to absorb nutrients in lentils, beans and seeds, these should be sprouted before we eat them. Legumes contain anti-nutritional factors (ANF), simply put, substances that reduce nutrient absorption and can even be harmful if we eat too much of.
When we soak these foods, large amounts of enzymes are formed that break down ANF, making it easier for the body to absorb the nutrients. Sprouted contains much more antioxidants and good enzymes than unsprouted. That is why Clean Craving choose to serve more sprouts!