Beksul Naturally Fermented Korean Apple Cider Vinegar 900ml

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Title

Beksul Apple Vinegar 900ml

Authentic Korean Naturally Fermented Vinegar

A staple of the Korean kitchen, this naturally fermented apple vinegar is crafted through a two-stage fermentation process — first alcoholic fermentation, then acetic acid fermentation — resulting in a smooth, clean acidity with a delicate apple aroma. In Korea, it is an essential condiment used in Kimchi seasoning, vegetable side dishes (Muchim), Naengmyeon cold noodles, and tangy dipping sauces. Milder than standard white vinegar and carrying a subtle fruity note, it will feel immediately familiar to European palates accustomed to Apfelessig or apple cider vinegar.

Fermented

Vegan

Dairy-Free

Korea

At a Glance · Highlights

Fermentation

Two-stage natural fermentation Naturally Fermented

Vegan

100% plant-based Vegan

Dairy-Free

No dairy ingredients Dairy-Free

Low-Fat

Low-fat product Low-Fat

Low-Sodium

Low-sodium Low-Sodium

Origin

Imported directly from Korea Direct from Korea

Product Information

Nutrition Facts (EU 1169/2011)

Nutrition declaration per EU Regulation 1169/2011 — values per 100ml and per total volume (900ml)

Nutrient	Per 100ml	Per pack (900ml)
Energy	0 kJ / 0 kcal	0 kJ / 0 kcal
Fat	0 g	0 g
- of which saturates	0 g	0 g
Carbohydrate	0 g	0 g
- of which sugars	0 g	0 g
Protein	0 g	0 g
Salt	0 g	0 g
Dietary Fibre	0 g	0 g

Ingredients

Water, Distilled Alcohol (derived from Wheat), Apple Concentrate, Artificial Apple Flavor, Barley Extract.

⚠️ Allergen Information

The following allergens from the EU 1169/2011 mandatory list of 14 are present in this product.

Gluten (from Wheat and Barley) Sulphites

Flavour Profile

Beksul Apple Vinegar tasted across five axes — like a wine tasting note.

Tasting Notes

Acidity

8/10

Fruity

7/10

Fermented

6/10

Umami

3/10

Spice

0/10

Korean Traditional Fermentation

Beksul Apple Vinegar is crafted using a traditional Korean "double fermentation" method that has been cherished for generations. Apple concentrate is first combined with yeast to undergo alcoholic fermentation, then introduced to Acetobacter bacteria for a slow acetic acid fermentation. Only after these two natural stages does the vinegar develop its characteristically smooth and well-rounded acidity.

This process mirrors the classic European brewing principle by which wine transforms into vinegar. Yeast and acetic acid bacteria work slowly at carefully controlled temperatures, converting the natural sugars in apple into alcohol, and then alcohol into acetic acid. In Korea, vinegar is regarded not merely as a souring agent but as a fermented condiment that draws out deep, complex flavour.

Much like Apfelessig, vinaigre de cidre, or aceto di mele in European culinary tradition, Beksul Apple Vinegar is an authentic fermented condiment born of natural fermentation. Just as cheese and wine develop depth of flavour through time, this apple vinegar acquires its gentle, balanced acidity as a direct result of the fermentation process.

Korean Serving Suggestions

How apple vinegar is used in Korean households — the difference one final spoonful of seasoning can make.

Bibimbap

비빔밥

Korea's iconic mixed rice bowl topped with seasoned vegetables, meat, and egg, tossed together with Gochujang. Adding a spoonful of apple vinegar to the Gochujang sauce softens the heat and brings a bright, tangy balance — bringing the dish closer to the Bibimbap served in Korean restaurants.

Naengmyeon

냉면

A summer favourite of buckwheat noodles served in a chilled broth. In Korea, a bottle of apple vinegar is placed on the table so diners can add a spoonful or two to taste just before eating. The added coolness and tartness make the dish even more refreshing.

Oi-muchim

오이무침

A tangy and spicy side dish of thinly sliced cucumber tossed with gochugaru (red pepper flakes), garlic, soy sauce, and apple vinegar. Ready in just five minutes, it is one of the most common everyday side dishes in Korean homes, where the vinegar's gentle acidity enhances the cucumber's fresh crunch.

Kimchi Yangnyeom

김치 양념

When making Kimchi at home, a small amount of apple vinegar is added to the seasoning paste to slow over-souring and introduce a bright tang from the start. For Geotjeori (fresh, unfermented Kimchi), it is considered an almost essential ingredient.

Chojang

초장

A sweet and spicy dipping sauce made by combining Gochujang with apple vinegar, sugar, and garlic. An indispensable condiment for Korean seafood dishes such as raw fish (Hoe), blanched squid, and sea squirt, with apple vinegar serving as the essential base.

Jangajji

장아찌

A Korean-style pickle made by preserving cucumber, radish, or garlic in a brine of soy sauce, sugar, and apple vinegar. Similar to European pickles but with a soy sauce base that adds a deeper umami flavour — equally at home as a rice side dish or alongside grilled meat.

Product Details

Volume

900 ml

Origin

Republic of Korea 🇰🇷

Manufacturer

Beksul (CJ CheilJedang)

Storage

Store in a cool, dry place away from direct sunlight. After opening, close the cap securely and store at room temperature or refrigerate.

Product Type

Naturally Fermented Apple Vinegar

Beksul is one of the most trusted condiment brands in Korean households. DotAsia brings the authentic flavours of the Korean kitchen safely to your door across Europe.

Direct from Korea EU Compliant Naturally Fermented Authentic Korean Brand

Frequently Asked Questions (FAQ)

What is Beksul Apple Vinegar and how is it different from regular vinegar?

Beksul Apple Vinegar is a naturally fermented apple vinegar produced by Beksul, one of Korea's leading food brands. Made primarily from apple concentrate through a natural fermentation process, it has a milder and gentler acidity than standard Western white vinegar. In Korean households it is used widely in salad dressings, pickles, cold soups, and beverages. Much like wine vinegar or apple cider vinegar (ACV) in European cooking, apple vinegar in Korean cuisine is a key condiment that adds acidity and depth of flavour.

Is this product suitable for vegans or vegetarians?

Yes, Beksul Apple Vinegar 900ml is suitable for both vegans and vegetarians. It contains no ingredients of animal origin. However, the product contains Distilled Alcohol (derived from Wheat) and Barley Extract, meaning it contains gluten. Those with gluten sensitivity or coeliac disease should avoid consumption.

Does this product contain any allergens?

Yes, this product contains allergens that must be noted. In accordance with EU food labelling regulations (Regulation (EU) No 1169/2011), the following two allergens are declared: ① Gluten — the product contains Distilled Alcohol (derived from Wheat) and Barley Extract, meaning gluten-containing cereals are used. ② Sulphites — sulphites have been identified in the product and are subject to mandatory labelling under EU standards. Individuals with an allergy or sensitivity to wheat, barley, or sulphites should check the label carefully before consumption and consult a doctor or specialist if in doubt.

Is this product Halal certified?

No, Beksul Apple Vinegar 900ml is not Halal certified. The product contains Distilled Alcohol and has not received Halal certification. It is not suitable for those following a Halal diet.

How should Beksul Apple Vinegar be stored, and how can it be used in cooking?

Before opening, store in a cool, dry place away from direct sunlight. After opening, it is recommended to close the cap tightly and refrigerate. Due to its acidic nature, vinegar has a naturally high shelf life and can be used over an extended period. There are many ways to use it: salad dressings, quick pickles with cucumber, carrot, or radish, as a tangy base for cold noodle dishes such as Naengmyeon, to balance acidity in stir-fries, or diluted in still or sparkling water as a refreshing drink. It integrates easily into everyday European home cooking. Please note that, in accordance with EU regulations, no specific health claims are made for this product; it is recommended for use as a condiment and flavouring ingredient.

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Beksul Naturally Fermented Korean Apple Cider Vinegar 900ml

Name: DotAsia Korean-Style Quick Pickle Salad with Beksul Apple Vinegar
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 3 tbsp Beksul Apple Vinegar; 1 cucumber, thinly sliced; 1/2 red onion, thinly sliced; 5–6 radishes, thinly sliced; 1/2 carrot, julienned; 1 tbsp sugar; 1/2 tsp salt; 1 tsp sesame oil (optional); Sesame seeds to taste (optional); 1/4 tsp gochugaru red pepper flakes (optional, for heat)