How a Korean Pottery Master Makes Fermentation Pots Using Ancient Methods — Handmade

Jin-Gyu learned the ancient art of onggi pot-making from his parents. Today, he is the youngest of 20 left in Korea who are certified to properly recreate traditional Korean onggi, a process which requires intense physical labor and adherence to traditional guidelines. The pots are used to hold kimchi, soy bean paste, red pepper paste, and other foods that require air to ferment, which the clay — made from Korean rain water, plants, and mountain soil — provides.

Credits:
Producers: Pelin Keskin, Carla Francescutti
Director/Field Producer: Nadia Cho
Camera: Gerald Lee, Tim Han
Editor: Murilo Ferreira

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Original Author: Produced by Eater and published on 14/01/2021 Source