Made only with apples without any additives, it is slowly fermented in loess pottery over a period of three years. Over time, the sweetness of apples and the sour taste of vinegar become stronger and the moisture evaporates, maintaining a sweetness level of 75 Brix and above and over 5% acidity.
CHOSANJUNG Citrus Vinegar is produced with 100% citrus from Jeju, in the southern part of Korea, which has a warm and pleasant climate.
Slowly fermented only with citrus without any additives for as long as a year inside loess pottery, its sweetness level is over 50 Brix and over 5% acidity since the sweetness of the citrus and sour taste of fermented vinegar grow stronger and moisture evaporates.
It can either be used as ponzu sauce that goes with greasy meat or a topping for yogurt or ice cream.
Peter Gilmore, the Executive Chef at Quay Restaurant and Bennelong, Australia’s Best Restaurant and winner of the 2018 Australian Chef of the Year Award, uses a generous amount of CHOSANJUNG products in every gourmet dish he cooks, making it a favorite among Australians. It is also exported to LA and New York, USA.
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