If you're anything like us, your fridge situation oscillates between 'garden fresh optimism' and 'liquid cucumber horror show' with alarming regularity.

It's an endless cycle of binge and purge that usually produces one solid meal per five meals worth of purchased produce.

Korean designer Jihyun Ryou is trying to put an end to the waste. Her Save Food From The Fridge project is aimed at rediscovering and applying the reams of knowledge that pre-refrigeration generations used to preserve their fruit, vegetables and eggs.

Using some well placed (and impeccably designed) shelves, a bit of sand and the occasional bout of watering, Jihyun wants to show us that freshness and flavour is about a lot more than simply snap-freezing our favourite produce into a state of molecular stasis.