For 3,000 years, vinegar has been celebrated for its myriad health benefits. The fermented liquid is famous for its antibiotic, antimicrobial and preservative properties, among others. Sadly, traditional methods of production have nearly disappeared. But in South Korea, expert brewer Ok-Ran Jung carries on a tradition that’s been in her family for 35 generations. For the past two decades, Jung has been brewing South Korea’s special Hanega vinegar using only traditional methods. Well … mostly traditional methods. Jung cares so much about the vitality of the living, “breathing” elixir, that sometimes she plays music to promote good vibes during fermentation. 

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