Onggi Staff Picks
The holiday season is swiftly approaching! Although everyone celebrates differently, the practice of sharing gifts and food is pretty dang near universal. As our little... Read more
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![Five of my favorite ferments I ate in Korea]()
Five of my favorite ferments I ate in Korea
Photo: The vessel that gives Onggi its name! A household ‘onggi yard’ holding one family’s various ferments in Seoul. After almost two months in Japan,... Read more
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![Five of my favorite ferments I ate in Japan]()
Five of my favorite ferments I ate in Japan
Photo: Jars of umeboshi and other ferments at Kamoshika Kyoto fermentation cafe, Arashiyama, Kyoto In our highly connected world, there’s a strong chance that most... Read more
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![Fish Sauce and Whipped Cream: How Maine Garum Company is Changing Perspectives (and Maine’s Seafood Industry)]()
Fish Sauce and Whipped Cream: How Maine Garum Company is Changing Perspectives (and Maine’s Seafood Industry)
“You’re going to put fish sauce on…whipped cream?” Onggi customers look momentarily bewildered as Liam Fisher, owner and founder of Maine Garum Company, offers them... Read more
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![An Afternoon with Alice Jun at Hana Makgeolli]()
An Afternoon with Alice Jun at Hana Makgeolli
On a bright and chilly morning in early December, I found myself wandering through the nondescript streets of Greenpoint, wondering if I was headed in... Read more
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![Kimjang at Onggi]()
Kimjang is Community
“When we first started Onggi, we weren’t sure if people in Maine knew what kimjang was… so, when we held our first one that year,... Read more
