Traditionally-made Korean fig vinegars, though increasingly popular, are still quite rare. Hanega uses only figs from Jeonnam, where the warmer climate is optimal for figs and other orchard fruits.
We were excited to try this, as fig vinegars made by traditional Korean methods are quite rare. Figs were previously overlooked in favor of other fruits like Asian pears or persimmons, but have recently begun to gain popularity as awareness grows regarding their health benefits and flavor.
Seventy percent of figs harvested in Korea, and 100 percent of those used by Hanega, come from the JeonNam region in southwestern Korea, where the warmer climate is optimal for growing figs and other orchard fruits.
A great drinking vinegar, it also goes well in slaws and salads, and is a great partner to meat and fowl dishes.
● 350ml bottle ● Made in Ganghwado, South Korea ● Aged at least 3 years ● Unpasteurized. Non-GMO, no preservatives, additives, trans-fats or refined sugar ● Ingredients: Fig, ginkgo, rice, pine needles, malt, yeast, brown sugar, water
Fig High in fiber and a good source of minerals such as magnesium and calcium, Hanega only uses figs from JeonNam, an area of Korea known for its high quality figs.
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.