In Korean this is called “sa gwa sik cho.” The label says it is 100% fermented.
Posted Tuesday, April 8th, 2008 at 7:10 am
Tagged: apple vinegar, 사과식초, korean food, korean ingredients
I am attempting to make persimmon vinegar from a recipe off the Internet. I have been doing alot of shopping at a Korean super market,and bought some persimmon vinegar that I liked very much. I used the vinegar in a home made salad dressing it was good. A woman in the store suggested I buy small black soy beans(dried) and soak them in the persimmon vinegar for 1 week. Then she said eating 1 T, 3 times a day was really good for digestion. My beans are soaking now. I am American. Is this something common in other cultures? I have never heard of it.
im so thankful of your website…
im married to a korean…
can u teach me how to cook fish as main dish…
we have so many fish in ref but i only know how to fry…kkk
can u give me recipe using fishes,,,
thank u so much
yeah, did you check my maeuntang (spicy fish stew) recipe? http://www.maangchi.com/recipe/maeuntang
More fish recipes will be posted someday. Thank you for your interest in my recipes.
Hi there Maangchi, I am Princess, an avid fan of you. I am married to a Korean and have been staying here in Korea for few months. I wonder if you could advice me about korean cooking.
Ahh. I am a Filipina. In the Philippines we usually use vinegar in preparing our food. How about here? How often do you use vinegar? Does everybody like it?
Please send me a reply on my email.
Thank you! More powers!
mostly it’s used in side dishes such as seaplant salads, radish salads…
i want to know what is the use of vinegar in korean food? for example in salad, rice???
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