Korean

A. country where the onggi has been breathing for a thousand years, kimjang was inscribed by UNESCO in 2013, the doenjang waits eight winters in a hung mejudaem, and the gochujang of Sunchang ages three years before the lid comes off. We pulled together every preserve worth knowing — eight onggi, deep — from the grandmothers, jang masters, and jeotgal keepers who keep the harvest.

Korean sits under Preserve in the HowTo Food menu. It has 8 sections: Canning, Fermentation, Pickling, Curing, Smoking, Drying, Jam Making and Freezing.