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Korean tradition Kimchee vase and pine tree garden

Korean Traditional Jars for ferment foods

Korean Traditional Thatched House Scenery

$We found WallyuBong around 11:00 in the fall. It is the time zone when I can meet light shining.\nWally crystals, songshi-ryeol yuhebi, etc. are nearby.\nIt is famous for its seals and corrugates, but even in autumn, wallyubongs are different depending on the time of day, such as dawn, morning, noon, and evening.$

food and sauce container for fermentation

Jar Of Kimchi Outside The House, Traditional Kimchi Making In Korea

a terrace where traditional Korean soy sauce crocks are placed

Jangdokdae, Korean traditional Jars. platform for crocks of sauces and condiments at Naganeupseong Nagan folk village in Suncheon, Korea

Traditional Jangdokdae in the forest of Manyeonsa Temple in Hwasun.

$Tsigarides, Gournochara or Sisira (fried pork chunks), a traditional Christmas crunchy treat found in various regions of Greece, are made from pork fat and cherished for their rich flavor. In villages they are prepared using each family's home-raised pig. A truly unique gastronomic delight. In several Greek regions there are Traditional Tsigarida Festivals every December. The above photo is from Grevena region, West Makedonia. \n\nA rustic outdoor cooking scene. A cauldron over an open fire, supported by bricks and burning wood, filled with rendered pork fat. A man with a wooden ladle stirs the fried pork fat, known as tsigarides in Greek cuisine. The background consists of dry grass and firewood, a traditional countryside setting.$

Rural cooking stoves,A stove for entertaining visitors on rural Tours, fueled by firewood.

the jangdokdae in traditional Korean houses

$I found Wallyu Bong on an autumn morning. Wally crystals, songshi-ryeol yuhebi, etc. are nearby.\nIt is famous for its seals and corrugates, but even in autumn, wallyubongs are different depending on the time of day, such as dawn, morning, noon, and evening.$

cooking pot over wood fire in outdoor kitchen, Vietnam

A view of the platform for crock of sauce & condiments using for making a wish to the sky, korea

sancocho pot, Colombian traditions prepared on outdoor milk stove prepared by female hands

Old Korean Style's Gyochon Folk Village, South Korea

In some Vietnamese villages like Ban village in Hung Yen Province, soy sauce is still made in the traditional way. Locals soak and boil rice before it is left for two days to turn yellow with fungus, where they mix it with soybeans, salt and water. The earthen jars are filled with the mixture and covered tightly for a few months till the fermentation process is completed.

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