NOW

Onggi is Korean earthenware traditionally used for storage and fermentation. Tiny pores in the fired clay allow gases to move through the vessel wall, which is why people have long described it as a vessel that ‘breathes.’

THE WALL CAN RELEASE CO₂

A 2023 experimental study found that porous onggi walls let carbon dioxide produced during kimchi fermentation escape, reducing the gas level inside.

A GOOD MATCH FOR FERMENTATION

The Encyclopedia of Korean Culture lists air permeability, storage and fermentation performance among onggi’s defining traits, helping explain its long use for fermented foods.

Sources & context

2026-09-18

encykorea.aks.ac.kr ↗pubmed.ncbi.nlm.nih.gov ↗commons.wikimedia.org ↗