S.Korea’s ‘Jang-making’ added to UNESCO list

The Korean tradition of making fermented sauce known as 'Jang' has been added to UNESCO Intangible Cultural Heritage list.

Every single day, dozens of jars are carefully rinsed. They are filled with various condiments such as soy sauce, soybean paste and red pepper paste made over the past several hundred years.

The making of sauces known as Jang is the art of waiting. The Jang crafted this way combines sweet, bitter, sour and salty flavors.

Recipes that differ at each household are passed down from mother to daughter and from mother-in-law to daughter-in-law over generations.

UNESCO took note of the several thousand year old practice dating back to the Silla kingdom era of King Sinmun and how it served as the foundation of Korean diet with a positive impact on family and community culture.