Perpetuating the know-how of traditional fermented paste (Jang), Ki Soondo transmits an authentic taste to future generations. Daughter-in-law of a heir family branch, Ki Soondo continues to make her traditional fermented paste in a small village in Damyang, in the south of the Korean peninsula. In the heart of a bamboo forest, a thousand clay pots exude a delicate flavor.

In 2008, she was named the No. 35 Grandmaster of Traditional Korean Food, specializing in 'Jin-Jang', a type of soy sauce that is five-year-old fermented. This certification symbolizes one of the highest honors given to traditional food producers in Korea, it's a title that she proudly carries.

“During the making process, I have to fully focus on the Jang at every step because the whole process is very important. You have to wait and harvest it at the best time for it to be good. "- KI Soondo