[1] Onggi have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today.

The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process.

According to Gyeongguk daejeon, during the early Joseon period, there were 104 onggi craftspeople (옹장) in fourteen institutions, including Bongeunsa.

With proper porosity and permeability, onggi can give an optimally ripe quality to fermented foods.

[7] The abundance of soybeans, which grow naturally in Korea, fresh resources from the sea surrounding the Korean Peninsula, and a proper climate for microbial development all play a significant factor in the importance and usage of fermentation for food processing.

[9] Nevertheless, onggi types share similarities: biodegradability, porosity, resistance to rot, and firmness or "vertebration".

[10] Due to the low firing temperatures often used in producing onggi, they are archaeologically rarely found as the shards eventually return to its former clay state or are used as grog.

Features of onggi include its breathability, stability, suitability for fermentation, economical price, porosity, and diverse usage.

[11] When heated to high temperature, the wall of the pottery vessel discharges the crystal water[clarification needed] it contains, generating pores that allow the air to flow between the inside and the outside.

Other foods and items can also be stored in containers originally meant for fermentation, such as tobacco, candlesticks, and cooked rice.

After the glaze is applied to the bowl, an orchid or grass pattern is drawn on the body and the pot is air-dried thoroughly, baked in a kiln, and finished.