This vinegar is full of flavor and tastes much fruitier than you would expect. Marsh snails are added to the fermentation base, used for their traditional medicinal properties of treating the liver. 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, it pairs nicely with soy sauce or sesame oil in various culinary applications as well.
About Kookwanmo Brand:
Established in 1994, family-owned Kookwanmo has made its name through its quality black vinegar, brewed traditionally. Combining a brown rice base with only natural, and local, ingredients, the vinegar mixtures are aged in traditional Korean earthenware urns in order to create the deep color that is unique to black vinegars. All of Kookwanmo's vinegars are aged for at least three years, some up to eight, ensuring that they ferment fully. Though flavor depends on the specific fruits and herbs added, black vinegars are typically more assertive than other rice vinegars. They can be diluted with water and consumed as drinking vinegars, used in pan frying, or as dipping sauces, either on their own or mixed with soy sauce.
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