When a Buddhist monk is dead, his corpse is commonly cremated instead of being buried and his ashes are sometimes kept in Budo 부도, a tomb made of stone.
Before drying persimmons in winter, they peel the persimmons and loop a piece of string around the base attached to the stem and then tie the persimmons to a long string. They should be ready to eat in four to six weeks.
A scene behind monks' residence, built in a traditional Korean style. Winter is the best season for drying persimmons and peppers in Korea. The red ones tied to the long strings are persimmons. Before drying, ripened persimmons should be peeled. Some peppers turn red, drying on a sack.
Traditional soy sauce, soy bean paste and pepper paste are usually stored in the large clay jars because they are well fermented there.
Traditional soy sauce, soy bean paste and pepper paste are usually stored in the large clay jars because they are well fermented there.
