More tart than Western versions, plums in Korea are rarely eaten raw but typically made into syrups, pickles, and alcohol. It has long been used in Asian medicine to reduce fatigue and aid digestion.
NATURALLY FERMENTED VINEGAR Much more tart than their American cousins, plums in Korea are rarely eaten raw; rather, they are typically made into syrups, pickles and even alcohol. This flavorful little fruit packs a healthy punch as well - it has long been used in Asian medicine to reduce fatigue and help with digestion.
We love this vinegar as part of a vinaigrette and actually use it to thin out miso and gochujang. It is also a great drinking vinegar when mixed with sparkling water (for an extra umph, try adding a splash of gin and a slice of lemon).
● 350ml bottle ● Made in Ganghwado, South Korea ● Aged at least 3 years ● Unpasteurized. Non-GMO, no preservatives, additives, trans-fats or refined sugar ● Ingredients: Plum, ginkgo, rice, pine needles, malt, yeast, brown sugar, water
Plum (Maesil) Known to strengthen the digestive and immune systems, the Korean plum (maesil) is also a popular choice for detoxification. More sour than its American cousin, it is commonly used in syrups, jams, pickles and even in making liquor.
Ginkgo A fruit full of antioxidants, Hanega grows its own Gingko.
Pine needles A good source of Vitamins A and C, pine needles have long been used in Korean medicine to strengthen the immune system, aid in blood circulation, and promote skin and hair health.