Talk:Onggi

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Downgrade

This Article does not meet requirements to be a stub. Not nearly enough references and citations have been made to support the scientific claims made within the text. --Bpruck (talk) 04:13, 10 December 2013 (UTC)[reply]

Necessary Changes

"Rotproofness" - not a word --Bpruck (talk) 04:13, 10 December 2013 (UTC)[reply]

"Vertebration" - not used correctly. Vertebration describes division in segments. This does not apply to natural wear and tear on a physical object. --Bpruck (talk) 04:13, 10 December 2013 (UTC)[reply]

Both of these sections I am moving to the talk page as they make scientific claims with no reference to outside research or study. --Bpruck (talk) 04:16, 10 December 2013 (UTC)[reply]

Citations Needed

Rotproofness

The carbon and smoke which occur when firing wood as a fuel in the kiln adheres to the whole surface of onggi, making it a rotproof material for foods. This works together with the glaze, which also prevents the decomposition of food contained within.

Vertebration

Onggi has one strong advantage over other containers: it is not affected by use or natural phenomena. In fact, onggi can withstand exposure to strong sunshine and rain for a long time. — Preceding unsigned comment added by Bpruck (talk • contribs) 04:19, 10 December 2013 (UTC)[reply]

English needs to be proofread

The English of this article is fairly good, but there are many grammatical errors that show it to have been written by a non-native English speaker. Thus, it needs to be proofread, with these grammatical errors fixed. Badagnani (talk) 02:52, 10 September 2008 (UTC)[reply]

I'll make a pass and attempt to bring some of the later sentences into proper structure --Bpruck (talk) 04:03, 10 December 2013 (UTC)[reply]

Illogical edit

This edit, by an anonymous editor, is illogical and should be reversed. Badagnani (talk) 03:16, 10 September 2008 (UTC)[reply]

Done. Badagnani (talk) 03:19, 10 September 2008 (UTC)[reply]

Pseudoscience

The article claims that "toxines" accumulate on the outside of the onggi, leaving it sticky. I think I will just remove this. Additionally, the onggi material is claimed to be biodegradable and rotproof. Can someone explain how these are not opposites? — Preceding unsigned comment added by Drummstikk (talk • contribs) 16:16, 25 September 2012 (UTC)[reply]

Not Pseudoscience

Please do not remove content you don't understand. Onggi jars infact do become sticky on the surface as fermentation process matures, as toxins and/or excess sodium content is moved from the contents of the onggi jar and accumulate on the outer surface while it "breathes". The earthenware onggi jars are bio-degradable meaning it will easily break down in to small particles size of sand granules, unlike your average stoneware or porcelain which will break into shards. The rot-proof portion refers to the the food being fermented. Foods being fermented inside onggi jars can and have been recorded to last several decades without spoiling. The only problem I see in the pre-edit article is the lack of fluency in english to get the proper message across. — Preceding unsigned comment added by 98.118.75.110 (talk) 20:40, 16 September 2013 (UTC)[reply]

Unused citation

Reference 19 ("Why Onggi is portly") is cited in the first paragraph of the Production section. The reference contains none of the information in that paragraph. The citation should be replaced with an accurate reference. Jasonman101 (talk) 19:39, 10 May 2019 (UTC)[reply]

Not limited to Korea. Need to expand to other parts of East Asia

This is the same thing as Chinese 甕 (wèng) and Japanese 甕 (kame). The English word for this item happens to come from Korean, but the article should not be limited to the use of this item in Korea. Korean, Chinese, and Japanese clay pots look the same, are made with the same material, and are used for the same purposes. They are even written identically and the Korean word onggi is derived from Chinese 甕器 ("pot item", Middle Chinese pronunciation: *ung-khi). Clearly they are the same thing. C9mVio9JRy (talk) 16:34, 14 January 2024 (UTC)[reply]