If you’ve ever been to Korea, you know that groups of pots in varying sizes, like those in the header of this blog, scream Korea. They’re commonly called “kimchi pots,” but are actually called 옹기 (ong-gi).
Onggi has been around for centuries, dating back to around 4,000 B.C. These pots are used as storage containers for various sauces and foods. The porous structure of the clay used to make onggi makes these pots perfect for fermenting foods, such as chili pepper paste and soy bean paste. Soy sauce is another food commonly stored in onggi.
If you’re interested in learning to make onggi, the Onggi Folk Museum in Seoul has classes on Fridays and Saturdays. It appears that reservations for this ceramics art class must be made, and paid for, in advance. More information about the Onggi Folk Museum can be found at the Korea Tourism Web site: http://www.visitkorea.or.kr/ena/SI/SI_EN_3_1_1_1.jsp?cid=313354.