{"id":636,"date":"2026-08-24T07:00:39","date_gmt":"2026-08-24T07:00:39","guid":{"rendered":"https:\/\/donghwankam.com\/?p=636"},"modified":"2026-08-24T07:00:39","modified_gmt":"2026-08-24T07:00:39","slug":"fermentation-house","status":"publish","type":"post","link":"https:\/\/donghwankam.com\/index.php\/2026\/08\/24\/fermentation-house\/","title":{"rendered":"Fermentation House"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"666\" src=\"https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/Installation-view-of-Donghwan-Kams-Fermentation-Houses-2021-2023-as-part-of-Singapore-Biennale-2022-named-Natasha.-Image-courtesy-of-Singapore-Art-Museum-2-1.jpeg\" alt=\"\" class=\"wp-image-637\" srcset=\"https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/Installation-view-of-Donghwan-Kams-Fermentation-Houses-2021-2023-as-part-of-Singapore-Biennale-2022-named-Natasha.-Image-courtesy-of-Singapore-Art-Museum-2-1.jpeg 1000w, https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/Installation-view-of-Donghwan-Kams-Fermentation-Houses-2021-2023-as-part-of-Singapore-Biennale-2022-named-Natasha.-Image-courtesy-of-Singapore-Art-Museum-2-1-300x200.jpeg 300w, https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/Installation-view-of-Donghwan-Kams-Fermentation-Houses-2021-2023-as-part-of-Singapore-Biennale-2022-named-Natasha.-Image-courtesy-of-Singapore-Art-Museum-2-1-767x511.jpeg 767w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Fermentation House, 2022<br>wood, jar, meju(fermented soybean block), sea salt, water, dried red pepper, charcoal <br>Installation view at NATASHA Singapore Biennale 2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">During the 6 months of the exhibition, soy sauce was fermented inside the <em>Fermentation House<\/em>. The soy sauce was served with dumplings for the audience to taste at the end of the biennale.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"787\" height=\"525\" src=\"https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/R0001662.jpeg\" alt=\"\" class=\"wp-image-638\" srcset=\"https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/R0001662.jpeg 787w, https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/R0001662-300x200.jpeg 300w, https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/R0001662-768x512.jpeg 768w\" sizes=\"auto, (max-width: 787px) 100vw, 787px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"787\" height=\"525\" src=\"https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/R0001789small.jpg\" alt=\"\" class=\"wp-image-639\" srcset=\"https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/R0001789small.jpg 787w, https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/R0001789small-300x200.jpg 300w, https:\/\/donghwankam.com\/wp-content\/uploads\/2026\/08\/R0001789small-768x512.jpg 768w\" sizes=\"auto, (max-width: 787px) 100vw, 787px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Fermentation House, 2022wood, jar, meju(fermented soybean block), sea salt, water, dried red pepper, charcoal Installation view at NATASHA Singapore Biennale 2023 During the 6 months of the exhibition, soy sauce was fermented inside the Fermentation House. The soy sauce was served with dumplings for the audience to taste at the end of the biennale.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-636","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/posts\/636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/comments?post=636"}],"version-history":[{"count":4,"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/posts\/636\/revisions"}],"predecessor-version":[{"id":643,"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/posts\/636\/revisions\/643"}],"wp:attachment":[{"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/media?parent=636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/categories?post=636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donghwankam.com\/index.php\/wp-json\/wp\/v2\/tags?post=636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}