Naju City to Conduct 'Traditional Jangryu and Fermented Food' Education Until April Next Year

[Naju=Asia Economy Honam Reporting Headquarters Reporter Kim Yukbong] Naju City, Jeollanam-do (Mayor Kang In-gyu) announced on the 10th that from this month until April next year, it will conduct 22 sessions (a total of 55 hours) of ‘Traditional Jang and Fermented Food’ education at the Local Food Experience and Culture Center, combining both in-person and non-face-to-face formats.

This education program invites Cheon Subong, a Jeollanam-do Food Master, as an instructor to provide theoretical lessons on traditional jang (fermented sauces) and jangajji (pickled vegetables), along with practical training in the traditional preparation of doenjang (soybean paste), ganjang (soy sauce), jipjang, and cheonggukjang, which have been passed down through generations.

Additionally, there will be sessions on traditional preparation of jangajji (pickled foods) such as barley gulbi, mewidae, chwi, white cucumber, and chamoe, which are representative preserved foods inseparable from jang, using local agricultural products.

Mayor Kang In-gyu said, “Through practical training in the traditional methods, we hope to establish the value of traditional food culture and cultivate experts who can inherit the old flavors.” He added, “We will continue to promote various food culture education programs for the systematic preservation and transmission of local foods that are gradually being forgotten.”

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