Onggi opens its doors on Washington Ave in Portland
Popular east end fermentation shop and food counter, Onggi (pronounced “OHng-gee”), has moved into a bright new space on Washington Avenue in Portland with an expanded storefront and a surprising collection of fermenty finds. Now that owners Marcus Im, Amy Ng, and Erin Zobitz have access to an in-house kitchen, they will be selling their own brand of ferments like seasonal kimchis and a rotating selection of pickles. These will stay stocked alongside customer favorites such as soy sauces, chili crisps, and fermented seasonings, not to mention Maine-made misos and vinegars
After you shop, be sure to plan enough time to relax at their new custom-made bar that spans the length of the airy space. Enjoy a vinegar shrub soda, iced coffee, or one of Amy Ng’s famous sourdough chocolate chip cookies. The team will also offer lunch specials that will rotate seasonally, and that you can enjoy on their sun-drenched patio, or grab to go.
Keep an eye out for fermentation workshops on kimchi-making and sourdough. The owners are excited to share the knowledge that has rewarded them with a growing community following in Maine.
“Ferments have fascinated us – and fed us – our entire lives, and we believe wholeheartedly in the benefits of fermentation: richer flavors, improved health, and cultured community,” said founder Marcus Im.
“Ferments have fascinated us – and fed us – our entire lives.”
Onggi’s store hours are Wednesday-Saturday, 10 a.m. – 6 p.m.; Sunday, 10 a.m. – 4 p.m.; closed Mondays and Tuesdays. Follow @onggiferments on Instagram or, for more information, visit their webshop at www.onggi.com.
Onggi’s name is inspired by Korean earthenware vessels which are famous for their fermentation-friendly properties and their role in everyday life.
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