NATURALLY FERMENTED VINEGAR Mugwort is used in Asian medicine to promote blood circulation, aid digestion, and protect the liver, so we were not surprised that Hanega would make a vinegar out of it. The Hanega family grows mugwort in house and mixes it with their signature 10-year-aged mother of vinegar to ferment for another three years.
This vinegar is full of herbal, earthy flavor rounded out by a slight sweetness. We love using it with root vegetables and meat dishes. It’s also delicious on its own, diluted with sparkling water and topped off with a slice of lemon. Some friends have started mixing it into a cocktail as well!
● 350ml bottle ● Made in Ganghwado, South Korea ● Aged at least 3 years ● Unpasteurized. Non-GMO, no preservatives, additives, trans-fats or refined sugar ● Ingredients: Mugwort, ginkgo, rice, pine needles, malt, yeast, brown sugar, water
Mugwort Dark and leafy, mugwort is popular in Korea for soups and rice cakes. It is also used as a medicinal ingredient, known to cleanse, aid the digestive system, and strengthen the immune system.
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.