Onggi is the practice of Korean earthenware pottery that is neccessary to our culture of preservation and fermantation. Onggi potters throw by building the pot up in coils and spinning it on the wheel.They embrace traditional techniques that were used centuries ago and work energetically and impulsively. Onggi pots are made from Korean soil to hold the food that is grown from the same soil. They hold and ferment kimchi, gochujang, daenjang, soy suace, gochugaru, and many other tenets of Korean cooking.