Hangari Fermentation Lab is an independent study examining how vessel material affects the fermentation of makgeolli, a traditional Korean rice wine. The project compares fermentation inside a traditional hangari with fermentation in a modern plastic container under identical environmental conditions.

Hangari are made from breathable clay, allowing micro-airflow and moisture exchange through fine pores in the pottery walls. This creates a naturally regulated fermentation environment: CO2 escapes gradually, oxygen flow remains minimal, and internal humidity stays stable. Plastic containers, by contrast, are sealed and non-porous, trapping gases and producing sharper internal fluctuations.

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To see the structural differences influences makgeoli fermentation, traked CO2 release patterns, temperature changes inside each container, ph shifts and acidity development. 

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