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Brewing Korea’s Hanega Vinegar for 35 Generations

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 Cooking   |   Fine Arts   |   Society / Culture   |   Social Science
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For 3,000 years, vinegar has been celebrated for its myriad health benefits. The fermented liquid is famous for its antibiotic, antimicrobial and preservative properties, among others. Sadly, traditional methods of production have nearly disappeared. But in South Korea, expert brewer Ok-Ran Jung carries on a tradition that’s been in her family for 35 generations. For the past two decades, Jung has been brewing South Korea’s special Hanega vinegar using only traditional methods. Well … mostly traditional methods. Jung cares so much about the vitality of the living, “breathing” elixir, that sometimes she plays music to promote good vibes during fermentation.

This Great Big Story was made in partnership with Korean Air (http://www.koreanair.com/).

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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.

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