Kimchi 김치 and Onggi 옹기
In Korean culinary tradition, kimchi 김치 is far more than a side dish. It is a symbol of identity, memory, and resilience — a true soul food. The crisp bite and deep, layered flavors of fermentation are inseparable from everyday life. Among the most cherished traditions is gimjang 김장, the communal preparation of kimchi in late autumn, ensuring that households had nourishment through the long winter months. And at the heart of this tradition stands a vessel: the onggi 옹기.
Onggi and the Art of Fermentation
Onggi is often called a “breathing vessel.” Its surface is covered with microscopic pores that allow air and microorganisms to pass through. This unique structure prevents spoilage while encouraging the natural process of fermentation. From kimchi to doenjang 된장, ganjang 간장, and gochujang 고추장, the essential seasonings of Korean cuisine have been safeguarded and matured in these vessels for centuries.
The qualities of onggi are a quiet marvel: they preserve food with remarkable longevity, regulate air and humidity, and insulate against both heat and cold. Beyond utility, they embody a harmony with nature — a vessel shaped by earth and fire that, when broken, returns to the soil only to be reborn again. Onggi is therefore not just a container, but a medium of memory and continuity.
Jangdokdae: A Place Where Onggis Gather
In the traditional Korean household, the jangdokdae (장독대) — a place where onggis gather — was an essential part of daily life. Situated in the yard, this dedicated space held rows of clay jars where kimchi, soy sauce, and pastes matured with the passing seasons. The jangdokdae was more than storage; it was a familiar landscape of Korean homes and a symbol of community, where the vessels themselves seemed to breathe in rhythm with nature.
Beyond Utility: Onggi as Art
Because onggi is formed from coarse clay with natural granules, it resists the refinement of porcelain or celadon. Its raw texture and porous body make it rare for artists to elevate it beyond its everyday use.
This rarity makes the work of Siheun Han especially compelling. He transforms onggi from a vessel of function into a vessel of being and meaning. His creations do not merely hold food — they hold breath, time, and philosophy. Through his hands, onggi emerges as a contemporary object of art that carries within it both the wisdom of tradition and the resonance of modern expression.
The Value of Siheun Han’s Onggi
Siheun Han’s works honor the raw vitality of earth while reimagining onggi as a living form. They remind us that fermentation is not only about preserving food but also about cultivating life. Each vessel breathes, ages, and embodies the continuity of culture itself.
In a world where refrigeration has replaced many traditional practices, Siheun Han’s onggi revives the original spirit of fermentation — reconnecting us with a slower rhythm of life, a dialogue with nature, and the enduring essence of Korean heritage.
Conclusion
Kimchi and onggi are inseparable from Korea’s cultural landscape: one a symbol of sustenance, the other a vessel of wisdom. In Siheun Han’s work, this relationship evolves into an aesthetic encounter — a reminder that the “breathing vessel” is not only about preservation, but about presence, meaning, and art.