Onggi is the Korean word for "Earthenware pot" . The big Onggi pots or crocks can be used for making, fermenting and preserving many things, such as: soybean paste, soy sauce, hot pepper paste, fermented salty fish, rice wine, and of course Kimchi. Onggi are good for fermenting and storage. Koreans keep these in the corner of the yard, and sometimes Kimchi pots are buried underground so they don’t freeze in the winter.

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