Getting ready to head back to the states and this is my haul from a years worth of hard work. From left to right...
2 different types of gochujang first is a garlic gochujang the next one is a regular gochujang, 2 different types of dengjang, the larger one is a younger fresher one and the smaller one on top is the older more umami type of dengjang, containers of acacia honey that is natural organic and as pure as it gets that's from my friend's families mountain land in gundam, nuruk salt, it's a yeast salt that was made with the byproducts from making makgoli, soy salt that is made when soy sauce is naturally made in the large clay pots and salt crystals form on the bottom, doraji and Korean pear jam, 2 different types of soy sauce 국간장(soup soy sauce) and 양조간장(more of a traditional home style soy sauce). I hope everything makes the long trip back home! I learned so much here and can't wait to get back to the states to share my newfound knowledge with my friends and family.