No way to dump waste puts Korea’s jang makers at risk

South Korea’s traditional fermented sauce industry faces a growing waste-disposal crisis, as producers warn that tightened regulations leave almost no way to treat high-salinity organic waste, pushing small factories to the brink. According to the industry, “high-salinity organic waste,” a byproduct of jang and jjeotgal (fermented seafood) production, has fallen into a regulatory blind spot as stricter limits on ocean discharge leave manufacturers with few disposal options.