Though kudzu, also known as Japanese arrowroot, is technically a root vegetable, its subtle earthiness is balanced by the sweetness of added watermelon, lightening up the overall flavor of the vinegar. Kudzu has a long history of medicinal use in Asia. Hanega sources kudzu for this three year aged vinegar from Mt. Bohae in Korea’s Geochang county.
About Hanega Brand:
With a deep knowledge of Asian medicine passed down through multiple generations, family-owned Hanega has been making vinegars using traditional brewing and fermentation methods for over a century. After decades producing vinegar for medical clinics, Hanega vinegars became commercially available in 2008. Hanega vinegars are produced at the foot of Manisan mountain on Ganghwa island, near the Yellow Sea. Local natural water is combined with the highest quality ingredients, grown on site or sourced from specific regions in Korea, and brewed once each summer during the three hottest days of the year. Three different types of rice are mixed with yeast in onggi earthenware urns, where they are cleaned and stirred daily over the next several years.
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