Fig. 1 

Jang classifications according to ingredients and fermentation methods. Cheongkukjang, doenjang, and kanjang are fermented using only soybeans as the main ingredients, and gochujang is made by adding red pepper powder to soybeans (meju powder) and fermenting them. Also, the Jangs can be divided according to whether salt is added or not. Cheongkukjang is fermented without salt, and doenjang, gochujang (called as Kochujang), and kanjang are fermented with salt. Cheongkukjang is fermented in a short time and consumed within a few days, while doenjang, gochujang, and kanjang go through a long fermentation period of 6 to 12 months and are edible for more than a year