Snail Black Vinegar (Aged 8 Years)
This vinegar is full of flavor and tastes much fruitier than you would expect. The schisandra berry, along with honey brings, out a hint of sweetness that perfectly rounds out this vinegar.
8 YEAR AGED NATURALLY FERMENTED VINEGAR
We had to do a double take when we came across this vinegar during a trip to Seoul. Intrigued, we had to meet the maker who would add natural marsh snails to vinegar. A few months later, Kookwanmo became our first partner and this eight-year-aged snail vinegar became one of our first products.
This vinegar is full of flavor and tastes much fruitier than you would expect. The schisandra berry (imagine a mix between a blackberry and a raspberry) along with honey brings out a hint of sweetness that perfectly rounds out this vinegar.
In Korea, an aged vinegar such as this will normally be diluted with three parts water and drunk on its own. However, we have found that it pairs nicely with a quality soy sauce or sesame oil in various recipes.
● 600ml bottle
● Made in Daegu, South Korea
● Unpasteurized. Non-GMO, no preservatives, additives, trans-fats or refined sugar
● Ingredients: Brown rice, wheat, honey, snail, ginger, schisandra berry, balloon flower root
Believed to aid in liver health, natural marsh snails are blanched and then combined with the rest of the ingredients to start the fermentation process.
Its Korean name omija literally means ‘five flavors’. This complex berry is a popular choice in making tea, syrups, jams and liquors. Long used as a medicinal ingredient, it is believed to decrease fatigue, strengthen the liver, and improve concentration.
Balloon flower root
Also known as ‘bellflower,’ the root of this plant looks like a smaller version of a ginseng. Long used to treat lung- and throat-related ailments, balloon flower root is also full of antioxidants, making it an all around power herb. It is also a popular choice for a ban-chan (side dish) in Korea, and even used as a core topping in bibimbap (mixed rice) dishes.