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. Koreans use plum syrup whenever a recipe calls for sugar; whether in desserts, marinades, or even kimchi. 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.