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Vinegar from Korea
Makgeolli vinegar is Korean rice wine soured into vinegar. In the lab studies read here the wine is seeded with acetic bacteria and shaken warm until the alcohol has turned to acetic acid, at 30 °C for about 17–20 days, reaching about 4 % total acid, close to the Korean minimum for fermented vinegar. One study diluted the wine to 6 % ethanol first.
| Makgeolli or rice wine made with nuruk | White or brown rice; germinated brown rice in one study[kvin2025][park2010] |
| Water | To bring the wine to about 6 % ethanol before acetification[park2010] |
| Acetic acid bacteria or seed vinegar | Acetobacter pasteurianus isolated from natural vinegar in one study[lee2017] |
| Starter | seed vinegar (jongcho) or selected Acetobacter pasteurianus; nuruk for the rice wine |
Total time across the recorded steps: 17 days – 20 days
What changes: Rice and nuruk ferment into cloudy rice wine
Output: makgeolli.
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
Makgeolli vinegar is Korean rice wine soured into vinegar. In the lab studies read here the wine is seeded with acetic bacteria and shaken warm until the alcohol has turned to acetic acid, at 30 °C for about 17–20 days, reaching about 4 % total acid, close to the Korean minimum for fermented vinegar. One study diluted the wine to 6 % ethanol first. Made in 4 steps over 17 days – 20 days. The longest step, acetic fermentation in warm, aerated conditions, takes 17–20 days (Park C.-S 2010) and runs at 30 °C (Park C.-S 2010). Acetobacter pasteurianus does most of the fermenting.
| Main step | 17–20 daysReported[park2010][lee2017] | Acetic fermentation in warm, aerated conditions |
|---|---|---|
| Temperature | 30 °CReported[park2010][lee2017] | Acetic fermentation in warm, aerated conditions |
| Acidity | pH 4.3–4.4 → 3.2Measured[park2010] | Acetic fermentation in warm, aerated conditions |
Makgeolli is drunk young, while makgeolli vinegar takes the same rice wine on to a second, acetic stage that needs air and about 17–20 days at 30 °C in lab studies [park2010, lee2017]. The commercial Korean grain vinegars in one survey were made from an alcoholic drink of brown and white rice and nuruk [kvin2025].
The Korea Food Code sets a minimum total acid of 4 % for fermented vinegar (2.6 % for persimmon vinegar) [kvin2025].
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture (Kim Chan-jo, 1995) says it is not known when Koreans began to use vinegar, and that vinegar probably arose together with alcoholic drinks. It names the Joseon text Gosa chwaryo as the first with a vinegar method, a barley vinegar, and quotes a Gyuhap chongseo recipe that sours roasted nuruk powder in water with steamed glutinous rice in a sealed jar left in the sun [ek-sikcho].
