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Jin-Gyu erudite the traditional craft of onggi pot-making from his mother and father. Today, he’s the youngest of about 20 individuals left on this planet who’re skillful sufficient to correctly recreate conventional Korean onggi, a course of which requires fierce somatic labor and adherence to conventional tips. The pots are used to carry kimchi, soy bean paste, purple shower paste, and different meals that require mannerism to ferment, which the clay — constructed from Korean rain water, crops, and mountain soil — supplies.
First, he prepares the brown, iron-rich clay. In organize to blend the weighty, rigid blocks of clay and dwindle the mannerism bubbles, Jin-Gyu kilos it on the bottom, throws it, rolls it, hits it with a mallet, and squishes it together with his toes whereas working up fairly a sweat. “It does take a toll on your body,” he says between labored breaths. “It’s crazy exhausting.”
He then shapes a abject layer, and begins the method of pulling and stretching the clay to make sizable coils. He brings the abject and coils over to a pottery wheel that he turns together with his foot (significant within the conventional making of the stake) and begins flattening the abject, and dealing to figure the perimeters.
Next, he makes use of instruments known as surae and dogye (which look love a paddle and a sizable spherical stamp) to flatten the perimeters and create a uniform thickness. He continues to whirl the wheel to mildew the stake into his desired configuration, create the neck and mouth, and carve in designs.
The stake is glazed, left to dehydrate for 20 days, after which fired in a kiln, which is heated with a steady bonfire for 5 days till it reaches a temperature of 1,250 levels. The sizable kiln can maintain as much as 500 onggi pots without delay, which take 15 days to completely dehydrate.
“I have to continue on the tradition of the onggi, and teach the future generations so that Korean onggi can be preserved and passed down,” says Jin-Gyu. “It’s my destiny, it’s a calling.”
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