Jangdokdae (Korean: 장독대): A Korean saying states that every house's good taste comes from its Jangdokdae, which is the place where Koreans place the pots used to store fermented food. Jangdokdae is usually in the backyard near the kitchen in a high area with plenty of sunshine and good ventilation.
Shizuo Fujimoro, Night Train, 1914 woodblock print
Kimjang(김장), A Wise Food Culture: Kimjang is the age-old Korean practice of preparing winter kimchi, which has been passed down from generation to generation. Since very few vegetables are grown in the three or four winter month, gimjang takes place in early winter and provides what has become a staple food for Koreans. For Koreans, a dinner table without kimchi is unthinkable.