47.0/47.0/190.0mm

510.0g

Gamhyangcho(甘香醋) Apple Only 100% apples are fermented and matured in ocher clay for more than 1,000 days without any additives. It has a high viscosity over 75brix due to natural evaporation for a long time and its sweet and sour taste makes it suitable for bread, salad dressing and meat fish dishes.

1) Apple harvest: Sobaeksan Mountain Apple Fields’ ripe apples are harvested by farmers. 2) Boil: Squeeze out the apple juice and slowly sweeten it in a warm pottery to create a sweet and rich extract. 3) Fermentation: The thickly sweetened apple extract slowly becomes vinegar in the ocher pottery in a warm room. 4) Time: 1 year, 2 years, and 3 years pass and apple vinegar is concentrated little by little through the flow of nature and time. 5) Gamhyangcho Apple: After three years, 12 apples are concentrated in a bottle of small vinegar, compressed more than 14 times, and became sweet and sour, delicious 75 brix vinegar. (2) Tips to Use Gamhyangcho Apple 1) Dip baguette bread as it is without any additives into apple cider. Add olive oil to make it soft like balsamic sauce. It will go well with any flour bread or rye bread.

초산정 경북 예천군 용궁면 송암길15

제조일로부터 2년

255g

사과농축액(국산, 72브릭스)100%, 산도 5.0%이상

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