Ottogi Launches Fermented Vinegar Made from Local Specialty Ingredients

Achieving Deep Flavor Through Double Fermentation
Enhancing Market Competitiveness by Diversifying Vinegar Ingredients

Ottogi announced on the 5th that it is expanding its vinegar lineup by launching two types of original fermented vinegars made from regional specialty products.

The new products consist of two types: ‘Makgeolli Vinegar’ made from Icheon rice and ‘Pure Apple Vinegar’ made from Cheongsong apples. Ottogi directly carries out alcohol fermentation and acetic acid fermentation using carefully selected raw materials, resulting in a smooth and deep flavor. Compared to regular vinegar, these vinegars are characterized by higher contents of minerals, amino acids, and organic acids.

First, the Makgeolli Vinegar boasts a clean and smooth taste and aroma by utilizing Icheon rice from Gyeonggi Province. It was developed based on traditional Korean vinegar, where makgeolli is placed in a fermentation jar called chodorumi and set on a stove to ferment into vinegar. It is made by fermenting 100% Icheon rice twice without any sweeteners such as aspartame. The acidity is 6.5%, the same as Ottogi’s existing vinegars. It can be used in various dishes such as salads, seasoned vegetables, and cold soups, or diluted with water or sparkling water at a ratio of 1:10 to 1:15 for drinking.

The newly launched Pure Apple Vinegar contains the fresh flavor of Cheongsong apples, which are exclusively juiced from apples grown in Cheongsong County, Gyeongbuk Province. Cheongsong is an inland mountainous area at an altitude of 250 meters, with low rainfall, abundant sunlight, and a large temperature difference between day and night, providing an ideal environment for producing apples with excellent sweetness and acidity. Noting the recent increase in consumers drinking ‘apple cider vinegar’ for health and beauty, Ottogi introduced this vinegar made by juicing Cheongsong apples as they are, without adding concentrates or purified water. The acidity is 5.0%, and it can be diluted with water or sparkling water at a ratio of 1:8 to 1:12 for drinking, or mixed with olive oil, honey, salt, pepper, etc., to be used as a dressing.

An Ottogi representative said, “We launched two types of original fermented vinegars made from regional specialties such as Icheon rice and Cheongsong apples to diversify consumer choices for vinegar, which plays a role beyond a simple seasoning at home. We will continue to focus on developing products that capture both taste and nutrition based on Ottogi’s 46 years of vinegar manufacturing know-how.”

This content was produced with the assistance of AI translation services.