Jar with Lid

Brown-glazed ceramic wares were used in many Korean kitchens for storage and serving of foodstuffs. More expensive porcelain and metal dishes were used as table settings if a household could afford them. Although they are often called honey pots, lidded small jars like these were used for a wide variety of sauces and pickled vegetables. Many Korean homes produced and stored large quantities of fermented and salt-preserved foods in very large ceramic jars that were kept outside. Cooks used these smaller jars when they retrieved those ingredients for use in the kitchen.