Mugwort is used in Asian medicine to aid blood circulation, digestion, and liver protection. This herbal, earthy vinegar is boasts a slight sweetness, going well with root vegetables and meat dishes.
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.