Jangdok, traditional earthenware that breathe

Probably the three most frequently used in Korean seasoning are ganjang (soy sauce), gochujang (red pepper paste) and doenjang (bean paste). Traditionally, these three fermented condiments are processed and stored in particular container called ‘jangdok,’ a type of earthenware which are described to breathe. Until a couple of decades ago, jangdoks of various sizes used to sit in most Korean houses. Large ones for soy sauce, medium ones for bean paste, and small ones for red pepper paste.