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…
2-3X Concentrated Vinegar 2배/3배식초 (2bae/3bae-sik-cho)
This vinegar is twice to three times as strong as normal vinegar. It can be used to season vegetable side dishes (common examples: seaweed and cucumber side dishes.) Store this vinegar in a cool dry place.
Apple Vinegar 사과식초 (sa-gwa-sik-cho)
Apple vinegar is a type of alcohol vinegar. It has a sweet and sour apple flavor. It is used to make mayo and dipping sauces. Store this vinegar in a cool dry place.
Brewed Vinegar 양조식초 (yang-jo-sik-cho)
Brewed vinegar is your typical multipurpose vinegar that is naturally fermented. It has a mild clean sour flavor. Store this vinegar in a cool dry place. It is used for marinades, pickled foods, and sauces.
Barley Malt Powder 엿기름가루 (yot-kki-reum-ga-ru)
Barley malt powder is made from fermented barley. It has a sweet malty flavor. It is used to make rice punch (식혜), red pepper paste (고추장), and grain syrups. Store this powder in a cool dry place.
Sticky/Sweet Rice Flour 찹쌀가루 (chap-ssal-ga-ru)
Sweet rice flour is made from glutinous sticky rice. It is drier than other rice flour. It is used for various Korean rice desserts and when making the rice flour paste that is used as a base for kimchi. You…
