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Vinegar from Korea
Joseon household books give many kinds of vinegar, among them grain vinegars made from wheat, barley or rice with nuruk or a home-grown mould coat. The steps below follow the wheat vinegar (초법) of the Eumsik dimibang (about 1670). Wheat is soaked for three days, steamed, and covered with paper-mulberry leaves until a yellow coat grows, then dried and kept in a wrapped jar of water for 40 days.
| Wheat | Soaked, steamed and grown with a yellow mould coat under paper-mulberry (닥) leaves[eumsik-ws] |
| Paper-mulberry leaves (닥잎) | Cover the hot steamed wheat on a mat[eumsik-ws] |
| Water | Poured over the dried mouldy wheat in the jar[eumsik-ws] |
Total time across the recorded steps: 46 days – 48 days
What changes: Wheat soaks in water for three days and is lifted out
Output: soaked wheat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Joseon household books give many kinds of vinegar, among them grain vinegars made from wheat, barley or rice with nuruk or a home-grown mould coat. The steps below follow the wheat vinegar (초법) of the Eumsik dimibang (about 1670). Wheat is soaked for three days, steamed, and covered with paper-mulberry leaves until a yellow coat grows, then dried and kept in a wrapped jar of water for 40 days. Made in 5 steps over 46 days – 48 days. The longest step, put it in a jar with water, wrap the jar and wait 40 days, takes 40 days (Jang Gye-hyang 1670). Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
| Main step | 40 daysReported[eumsik-ws] | Put it in a jar with water, wrap the jar and wait 40 days |
|---|
A mould coat is grown on the steamed grain under leaves before it goes into water, unlike the nuruk-and-rice vinegars of the same period.
The Eumsik dimibang gives no safety limits for the wheat vinegar. As a general hazard of grain grown over with mould, a 2025 study of Aspergillus strains, among them isolates from nuruk, notes that A. oryzae and A. flavus are near relatives that differ markedly in making aflatoxin, a carcinogenic mycotoxin [jeong2025]. The recipe grows a yellow mould coat on the wheat, and you cannot tell the safe kind from the toxic kind by eye. WHO says most mycotoxins survive food processing [who-mycotoxins]. This is a historical record, not a tested method. Do not copy it with mould that grows by chance.
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture names the Gosa chwaryo as the first text with a vinegar method and lists the Gyugon siuibang (Eumsik dimibang), Sallim gyeongje, Jeungbo sallim gyeongje, Imwon simnyukji, Gyuhap chongseo and others as later ones [ek-sikcho]. Kwon (2006) counts three vinegar statements in the Eumsik dimibang, which matches its three recipes (초담는법, 초법 and 매자초) [kwon2006, eumsik-ws].
