More tart than Western versions, plums in Korea are rarely eaten raw but typically made into syrups, pickles, and alcohol. They have long been used in Asian medicine to reduce fatigue and aid digestion. Hanega use green Korean plums known as maesil, the same fruit called ume in Japan, in the making of their rice vinegar which is aged three years.
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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