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Vinegar from Korea
A Joseon rice vinegar made from old rice during the three dog days (삼복), the hottest days of summer. It is recorded in the Sallim gyeongje (about 1715) and the Imwon simnyukji, and is known here only from earlier notes on Lim and Cha (2010).
A short entry: the sources we found record only what is said here about Samhwang-cho itself. Its own sources do not record how it is made, so the steps and scenes below are those of Joseon grain and honey vinegars, the closest documented vinegar ferment, shown as a guide to the method, not as a record of Samhwang-cho.
| old (aged) rice | |
| steamed |
Total time across the steps of Joseon grain and honey vinegars: 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
A Joseon rice vinegar made from old rice during the three dog days (삼복), the hottest days of summer. It is recorded in the Sallim gyeongje (about 1715) and the Imwon simnyukji, and is known here only from earlier notes on Lim and Cha (2010).
Tied to the three dog days of midsummer and to old rice, where most Joseon vinegars use fresh rice or wheat and name other days.
Every number is labelled with how it is known. How this atlas is made
