Fig. 3
From: Science and philosophy of Korea traditional foods (K-food)
Scientific diagram for creating the yangnyom, jang, and kimchi according to food development philosophy. A key factor is how to adjust kan for delicious eating. Jang is made from soybean after making meju by soaking in a salt solution in Jang-dok (Earthenware pottery). Rubbing off and mixing vegetables with yangnyom can be eaten, and even a few days later, these vegetables can still be eaten. It is called kimchi