Korean mulberries have a more subtle sweetness compared with western varieties, and are frequently incorporated in traditional Korean medicine. Kookwanmo uses mulberries harvested in June and July for this aged black vinegar, along with other traditional Korean ingredients such as ginger and jujube. The result is a vinegar with a subtle sweet flavor, perfectly balanced with acidity.
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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