Seungin Jung
Materials: Bioplastic, kombucha
Ingredients: Water, cornstarch, agar agar, gelatin powder, glycerin, red onion, yellow onion, coffee grounds, egg shell, lemon juice, different kinds of tea, white sugar, apple cider vinegar, etc.
Processes: Boiling, drying, fermentation, etc.
Tools: Measuring cups, pot, trays or molds, containers, etc.
Timeline: 4 weeks
Materials: Bioplastic, kombucha
Ingredients: Water, cornstarch, agar agar, gelatin powder, glycerin, red onion, yellow onion, coffee grounds, egg shell, lemon juice, different kinds of tea, white sugar, apple cider vinegar, etc.
Processes: Boiling, drying, fermentation, etc.
Tools: Measuring cups, pot, trays or molds, containers, etc.
Timeline: 4 weeks
This material exploration investigates bioplastic and kombucha sheets as alternative, biodegradable materials derived from everyday food waste and natural ingredients. Through systematic experimentation, I tested different binders such as cornstarch, agar agar, gelatin, and sugar, combined with organic additives including onion skins, tea leaves, coffee grounds, eggshells, and fermented kombucha. The process involved boiling, mixing, fermentation, pouring, and drying to observe variations in color, translucency, texture, flexibility, and structural strength. By comparing recipes and material behaviors, this study examines how domestic, edible substances can transform into functional sheet materials, revealing the aesthetic and material potential of food-based bioplastics and microbial growth as design media.
