For all your fermentation needs
An everyday fermentation shop & food counter in Portland, Maine. All are welcome.Follow along
Onggi is a neighborhood spot to explore ferments and foods. We've got cultures, recipes, and stories to inspire the everyday.
The shop carries everything you'll need to start your next ferment. Plus the most delicious small-batch ferments from our favorite (and mostly local) makers.
The food counter features a fermentation-forward menu of snacks, showcasing fun and familiar ways to enjoy our favorite ferments.
Our shop & food counter
We’re here for ya, Portland. Come say hi and grab a tasty treat from our food counter during our regular open hours.
Wed - Sat: 10AM - 6PM
Sun: 10AM - 4PM
93 Washington Ave, Unit 5
Portland, ME 04101
(We’re the shop with “Onggi” all over it.)
The food counter
Featuring a ferment-forward menu, we've got coffee and snacks to keep you fueled throughout the day.
• Brown sugar milk iced coffee
• Chai Wallahs of Maine iced chai
• Vinegar shrub sodas
• Hot coffee and teas
• Sourdough chocolate chip cookies
• Kimchi hand pies
• Miso scallion scones
Community Supported Ferments (CSF)
Every month, we put together a share of four ferments to tantalize your tastebuds. These ferments are made by local makers in limited small-run batches, inspired by seasonal splendor of Maine.
Shares are $40 each and you can join the CSF by DMing us on Instagram or emaling us directly at firstname.lastname@example.org.
Thanks for joining us in supporting local makers and the enjoyment of the cultures of fermentation!
Fri, 10/1 @ 5PMART WALK
First Fridays at The Black Box
The Portland Art Walk continues on First Fridays at The Black Box!
Wed, 10/6 @ 7PMWEBINAR
Sandor Katz with Onggi
Sandor Katz will be joining us over Zoom to go over his latest book and musings on all things fermented! Join (FREE) to hear more about Sandor's new book, Fermentation Journeys, followed-up with a Q&A session.
Sandor needs no introduction - he's a fermentation revivalist stirring up much of the fermenty fervor here in the states. His other books Wild Fermentation and Art of Fermentation are absolute staples in any home cook's library.
You'll be able to reserve a copy of his new book with us too (limited signed copies available). RSVP below on Eventbrite to attend!
Wed, 10/13 @ 7PMCLASS
Gochujang Class with Irene Yoo of Yooeating
We're thrilled to announce we'll be hosting Irene Yoo as she teaches a class on making the beloved fermented Korean chili paste: gochujang!
Join us over Zoom to learn about the magic of meju and Korean peppers. We'll be making a quick and easy gochujang, as well as a seasonal summery strawberry gochujang recipe!
You have probably seen Irene on Instagram (instagram.com/yooeating) or on Youtube (youtube.com/yooeating). We can't wait to see what she'll have for us in this class!
What's an onggi?
We’re named after the ubiquitous Korean fermentation vessel found in nearly every home called onggi [pronounced “ŌHNG-ghee”].
Onggi (옹기) pots carry a rich yet humble history, perfected over generations of craftsmanship using natural materials and thoughtful work. They are famous for their fermentation-friendly properties and the foods they carry are the foundation of everyday life.
Photo of onggi jars by Adam Field, a maker of beautiful onggi based in Helena, Montana.