jangdok

Jangdok are traditional Korean ceramic jars used for the storage and fermentation of foods such as kimchi, doenjang (fermented soybean paste), gochujang (fermented chili paste), and other sauces. They are a type of onggi, a broader category of earthenware vessels made from clay that breathes to regulate moisture and gas during fermentation.

Most jangdok are large, rounded vessels with a relatively narrow mouth and a fitted lid. They are typically made from porous clay and may be glazed on the exterior or left unglazed; the interior is often unglazed as well to allow air exchange. The porous walls help maintain a stable temperature and humidity, conditions that support slow fermentation. Jangdok come in a range of sizes from a few liters to several dozen liters, with han rival sizes used in households and communal settings. For kimchi, jars are sometimes kept in outdoor or cool indoor areas, especially in traditional households, where a row of jars might line a jangdokdae.

In historical and culinary contexts, jangdok played a central role in daily food preparation and seasonal storage. They enabled long-term fermentation through winter and contributed distinct flavors shaped by the jar’s microenvironment. While modern households increasingly use plastic or stainless-steel containers, traditional jangdok remain valued for their cultural heritage and for artisanal fermentations.

Maintenance involves thorough cleaning and drying to prevent mold and cracking. Because they are porous, jangdok require proper handling to preserve their integrity and prevent unwanted absorption of odors or flavors.