This vinegar is made from Korean rice wine alcohol. It has a typical vinegar flavor with a tinge of alcohol flavor. The homemade version offers a lot of health benefits and needs to ferment for 3 months before it is used. It is best to use a dark-colored bottle when making this vinegar. Dried pine needles can be used to plug the bottle to allow some airflow and keep bugs away. You need to rock it back and forth before using it to mix it well.
You can use this for any dish that calls for vinegar. Some examples are seasoned squid (오징어무침). Store this vinegar in a cool, dry place.
