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Vinegar from Korea
Joseon household books record vinegars of persimmon, jujube, plum, peach, akebia, lotus and bellflower root beside the grain vinegars. The Sallim gyeongje (1715) has persimmon and jujube vinegars and vegetable vinegars of sweet flag and bellflower. The Eumsik dimibang's plum vinegar (매자초) is smoked plum soaked in strong vinegar, dried and powdered, so it is a flavoured vinegar powder rather than a ferment.
A short entry: the sources we found record only what is said here about Joseon fruit, flower and root vinegars itself. Its own sources do not record how it is made, so the steps and scenes below are those of Persimmon vinegar (Korean gamsikcho, Japanese kakisu), the closest documented vinegar ferment, shown as a guide to the method, not as a record of Joseon fruit, flower and root vinegars.
| jujube | |
| smoked plum (오매) or fresh plum | |
| peach | |
| persimmon | |
| akebia fruit | |
| lotus flowers with wheat flour | |
| bellflower root |
Total time across the steps of Persimmon vinegar (Korean gamsikcho, Japanese kakisu): 35 days – 25 years
What changes: Ripe, soft persimmons are the starting material
Output: soft, sweet fruit.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Joseon household books record vinegars of persimmon, jujube, plum, peach, akebia, lotus and bellflower root beside the grain vinegars. The Sallim gyeongje (1715) has persimmon and jujube vinegars and vegetable vinegars of sweet flag and bellflower. The Eumsik dimibang's plum vinegar (매자초) is smoked plum soaked in strong vinegar, dried and powdered, so it is a flavoured vinegar powder rather than a ferment.
These vinegars start from fruit, flowers or roots instead of grain and nuruk. The plum vinegar of the Eumsik dimibang is not fermented at all; it is plum flesh steeped in finished vinegar.
The sweet-flag vinegar uses Acorus calamus. The US treats food with added calamus, its oil or extract as adulterated, and its rule names β-asarone as the compound to test for. Do not copy it at home.
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture calls the plum vinegar of the Gyugon siuibang (Eumsik dimibang) a blended fruit vinegar, made from smoked plum soaked in vinegar [ek-sikcho].
