Many of the traditions behind Korean food are simple and beautiful, and one of them shaped SSUG from the start: onggi, Korea's traditional fermenting pots.
Onggi is plain, rustic earthenware, made from clay mixed with sand. That mix makes the pot porous, so it can breathe. The slow exchange of air is why Korean families have used onggi for generations to ferment and store kimchi, soy sauce, doenjang and gochujang.
There's nothing fast about it. You fill the pot, press the vegetables down under the brine (traditionally with a heavy stone, the nureumdol that became our Dori), and let time do the work.
Patience over speed: that's still how I think about everything we make.
