Neatly arranged rows of the famous Korean clay kimchi pot, used to ferment or pickle kimchi. The pots are a common site, especially in rural Korea where, in addition to being used for kimchi, they can also be employed to ferment soy, fish, and soybean sauces and pastes.
According to Wikipedia's entry for "kimchi", this most important of Korean side dishes is often left to ferment underground in these large jars .
