@chae_melbourne: Every winter, we find ourselves back in the familiar cycle of making jang. Over the coming months, soybeans will be boiled, shaped into meju, and carefully monitored through each stage of fermentation. With time, they will become the soy sauce, doenjang, and gochujang we use throughout the year. It’s a slow process that requires patience, consistency, and attention to detail, but one we look forward to every winter. The jang season has begun. #Meju #Jang #KoreanFermentation #Doenjang #Ganjang