Traditional Pot

Product : Traditional Pot(5~120litre)

The KangjinBonghwangOnggi is made of finely ground soil. The essence of the soil used for the Onggi, earthware jar, is the key to the effectiveness of this food container. The Onggi lets the air in and out through microscopic holes among the soil, contributing to fermentation chemistry, which is critical in preserving for a long time the taste of Kimchi and various kinds of paste sauce. The science of BonghwangOnggi balances the acidity and adjusts the food stored in Onggi to its alkalic state, which is good for the human body . The Onggi utilizes the natural process of fermentation, which is essential in making Kimchi, soybean curd paste, soy sauce, and chili paste. The KangjinBonghwangOnggi only uses the company-made natural glaze for Onggi. No harmful chemical toxins were toxins were used making these earthenware safe. The KangjinBonghwangOnggi faithfully follows the Korean traditional method of “ChaeBakeeTaray”, Wheel Skein, and bakes the ceramics at temperatures as high as 1,200?.

Succeeding the heritage of the Namdo pottery, which is famous for its fertilizing soil and ceramics craftsmanship, all the KangjinBonghwang-branded Onggis are crafted by master craftsmen, recognized by the government as human cultural assets. The science of the BonghwangOnggi balances the acidity and adjusts the food stored in Onggiinto an alkalic state, which is good for the human body. The Onggi utilizes the natural process of fermentation, which is essential in making Kimchi, soybean curd paste, soy sauce, and chili paste.