The passage of time brings wonderful changes, and this year, I’m sharing the delicious story of our 2023 homemade Korean soy sauce (Ganjang) and fermented soybean paste (Doenjang). In my younger days, I relied on my mother-in-law for kimchi, but now, the roles have reversed. I proudly share my homemade Ganjang and Doenjang with her, and she, in turn, shares her delicious kimchi with me. Her heartfelt compliments on the taste always fill me with joy and encouragement. Today, it feels like unboxing a brand-new product as I scoop out our freshly made Ganjang and Doenjang from last year’s harvest. While I sometimes miss the traditional earthenware pots basking in the sun in the countryside, even from my apartment balcony, I’ve poured my heart into fermenting these condiments for a year. Despite the limited direct sunlight and the occasional worry about mold (which is a natural part of fermentation and can be managed), the result is a rich, deep flavor. My mother-in-law declared the Ganjang sweet and the Doenjang incredibly delicious this year! After scooping out the condiments, it’s crucial to press the remaining Doenjang down firmly to ensure even fermentation and cover the Ganjang pot tightly to prevent any unwanted insects, especially as the weather warms. Join me in experiencing the profound taste of our lovingly crafted homemade Ganjang and Doenjang.