'Jang' master Gi Soon-do

Seen here is the farm of "jang" master Gi Soon-do in Damyang, 248 kilometers south of Seoul. Jang refers to traditional Korean fermented condiments, including "ganjang" (soy sauce), "gochujang" (red pepper paste) and "doenjang (soybean paste)," that are foundational to many Korean dishes. Earlier this month, UNESCO said its deliberative body has categorized "knowledge, beliefs, and practices related to jang-making in the Republic of Korea" as recommended for inscription in its list of intangible cultural heritage. (Yonhap)

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