‘Without time, there is no flavour’: a South Korean grand master on the art of the perfect soy sauce

Ki Soon-do, a 75-year-old traditional soy sauce maker in South Jeolla, embodies the enduring art of Korean cuisine by preserving an ancient method passed down through generations. UNESCO has recognized her intricate fermentation process as an intangible cultural heritage, celebrating this time-honored craft. Despite the rise of modern, mass-produced condiments, Ki remains a dedicated guardian of Korean culinary heritage, ensuring that these traditional flavors continue to thrive in a world that often prioritizes convenience over tradition.