This is the large earthernware pot that the kimchi gets made in.

Cabbage leaves are left in these pots with rock salt, and it ferments and becomes Kimchi after many months. Chilli is added to the kimchi in great quantities, so its hot and salty.

The pots are placed on rooftops, along fences, under porches, and underground in the early days...the pots are very solid and very thick.

This pot was photographed at one of the properties Daniel and Miri took me to, and looks like its a family heirloom...