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While Kimchi is one of the best-known Korean dishes around the world, the jangdok, a kimchi container, is not as well-known as kimchi. Traditionally, the jangdok (or crock) is used for storing various sauces and dishes such as soybeans paste, red pepper paste, soy sauce, and kimchi. The breathable earthenware features micropores that allow the air to flow between the inside and the outside, making it perfect for fermenting kimchi without overflowing or explosion.
Before Korean homes had electricity and refrigerators, Koreans would bury kimchi in the ground. This prevented the kimchi from freezing and guaranteeing Koreans could enjoy flavor and crispness even in the winter. These days kimchi fridges, which keep the dish at an ideal temperature, are common in everyday use.
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