Onggi

Onggi is a type of earthenware that is extensively used in the Korean peninsula for the storage, fermentation, and transportation of various types of food and beverages. It is a traditional Korean pottery that has been in use since the prehistoric age. The unique properties of Onggi make it ideal for the fermentation of Korean foods like Kimchi, Gochujang, and Doenjang.

History

The history of Onggi dates back to the Neolithic Age, making it one of the oldest forms of pottery in the world. The earliest forms of Onggi were simple and unglazed, but as the technology evolved, the design and functionality of Onggi also improved. During the Joseon Dynasty, Onggi became a common household item and was used for a variety of purposes.

Production

The production of Onggi involves a unique process that is different from other types of pottery. The clay used for Onggi is mixed with fine sand to increase its porosity. After the initial shaping, the pottery is dried and then fired at a high temperature. The high firing temperature makes the pottery more durable and resistant to moisture.

Uses

Onggi is primarily used for the storage and fermentation of food and beverages. The porous nature of Onggi allows air to circulate while keeping the contents sealed. This makes it ideal for the fermentation of foods like Kimchi and Doenjang. Onggi is also used for the storage of water, soy sauce, and other liquids.

Cultural Significance

Onggi holds a significant place in Korean culture. It is not just a utilitarian object, but also a symbol of Korean traditional life. The art of Onggi making is considered an important intangible cultural heritage in Korea.

See Also

• Korean pottery
• Kimchi
• Doenjang
• Gochujang

External Links

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