onggi

Onggi refers to traditional Korean earthenware vessels used for fermenting and storing foods. These porous, unglazed clay jars come in many shapes and sizes, from small jars for gochujang to large vats for kimchi, soy sauce, and soybean paste. The walls are fired to a degree that creates porosity, allowing gases to escape and moisture to regulate during fermentation. Vessels are typically covered with a wooden lid, rice straw, or a tight-fitting ceramic disk to keep out insects while allowing airflow.

Most onggi are made from a local clay body and formed by hand or wheel, then fired in a kiln at relatively low to mid range; some are buried in the ground to stabilize temperature and humidity, a traditional method for winter kimchi fermentation.

Historically, onggi have been widely used across Korea since at least the late Joseon period, though earlier references exist. They were central to households and markets for preserving vegetables, soybean products, and sauces. In rural communities, onggi are often passed down through generations and participate in regional foodways and rituals.

Today, onggi remain a symbol of traditional Korean fermentation culture. While modern containers made of plastic or metal are common, many kitchens, restaurants, and specialty kilns continue to produce and use onggi to ferment foods, appreciating the natural properties of the clay for flavor development and texture.