Kimchi jar progress

We have been asked to be a part of the autumn/ winter exhibition at Durham Oreintal museum. 

To be inspired by the collection. That was the brief. And who wouldn't be? They have great collection going all the way back to early Egyptian pitfired pots (3200bc!). We got to handle a few of they beauties too!  

Here's a sneak preview of some of the Kimchi jars. 

If you've never heard or tried Kimchi?! Local Asian food stores should have one or two in stock to buy, or look online for a recipe to try making your own, you can even buy kimchi sauce which makes it a whole lot easier for the busy among us. 

What is Kimchi? Well it tastes better than the explanation. Fermented vegetables normally in the form of Napa cabbage or mooli (white radish, the huge ones). Seasoned and fermented with spices and seafood (oysters or shrimp I think). 

Stoneware cone 6 electric fired, oxidised high iron glaze with Jun over glaze.