Onggi are traditional Korean earthenware vessels crafted from mountain soil and plant materials carried downstream by rivers and rain surface runoff over thousands of years. Initially designed for storage, their unique porous structure and natural composition make them ideal for fermentation.

These vessels played a crucial role in the development of Korea’s distinctive fermented food culture. Stored vegetables transformed into kimchi, stored rice became makgeolli, and stored soybeans evolved into jang— the fermented sauces and pastes that define the character of Korean cuisine.

Chef Injin Kim's vision at Onggi is to showcase Korea’s fermented food culture and to deliberately continue exploring the inherited traditions of Onggi fermentation.