01/01/2028
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Authentic Korean · Naturally Fermented Grain Vinegar
Ottogi is one of Korea's most beloved food brands. Yangjo Sikcho is an essential Korean household condiment made by slowly fermenting barley and wheat malt through acetic acid fermentation. Like wine vinegar or apple cider vinegar, it undergoes a natural fermentation process that yields a deep, smooth acidity. It is a staple ingredient in a wide range of Korean dishes — from Muchim (seasoned vegetable salads) and Naengmyeon (cold noodles) to Chogochujang (spicy vinegar sauce) and Jangajji (Korean pickles) — prized for its clean, mellow sourness.
Nutrition information per EU Regulation 1169/2011 (per 100ml + total volume 500ml)
EU 14 mandatory allergens — allergens present in this product:
Smoother than apple cider vinegar and cleaner than white wine vinegar — a well-balanced acidity crafted specifically for Korean cuisine.
Yangjo Sikcho (釀造食酢) means "vinegar made by slowly fermenting grains" in Korean. Rather than a chemically synthesised acid, it undergoes two stages of natural fermentation: the sugars in the grain are first converted into alcohol, and then acetic acid bacteria (Acetobacter) transform that alcohol into vinegar. Korean households have used Yangjo Sikcho for decades in virtually every everyday dish — Muchim (seasoned salads), Naengmyeon broth, Chogochujang sauce, and Jangajji pickles.
Ottogi Yangjo Sikcho uses malt extracted from barley and wheat as its base. The natural sugars in the malt first ferment into alcohol, and during the subsequent acetic acid fermentation stage, a deep aroma and clean acidity develop. The fermentation proceeds slowly at a controlled temperature, resulting in a rounded sourness that is never harsh.
To draw a familiar parallel from European food culture: just as wine is made through the natural fermentation of grape juice and sauerkraut is born from the fermentation of cabbage, Korean Yangjo Sikcho is a traditional fermented food created when grains are transformed over time through the action of microorganisms. It belongs to the same broad category as white wine vinegar or malt vinegar, but carries a carefully balanced flavour profile tuned to the smooth, clean acidity characteristic of Korean cuisine.
Here are the 6 most representative ways Yangjo Sikcho is used in Korean households. Experience the authentic flavours of Korean cuisine.
Founded in 1969, Ottogi has been one of Korea's most trusted food brands, a staple on Korean family tables for generations. Discover authentic Yangjo Sikcho imported directly from Korea, available now at dotAsia.
Ottogi Yangjo Sikcho (Ottogi Brewed Vinegar) is a Korean-style brewed vinegar made from malt extract (wheat), purified water, spirits (fermentation alcohol), and fermentation nutrients, produced through a traditional fermentation process. "Yangjo Sikcho" refers to vinegar made by naturally fermenting grains or fruit — unlike synthetic vinegar, which is made by chemically diluting acetic acid, brewed vinegar develops a smooth, deep acidity through fermentation. The principle is similar to how European balsamic vinegar or apple cider vinegar acquires its flavour through fermentation and maturation. In Korean households, it is used broadly in Muchim (seasoned salads), Naengmyeon (cold noodles), pickles, and sauces.
Yes, Ottogi Yangjo Sikcho is suitable for both vegans and vegetarians. It contains no ingredients of animal origin. However, the ingredients include malt extract derived from wheat, so those with a gluten allergy should exercise caution before consuming.
This product is not gluten-free. The ingredients include malt extract derived from wheat, which contains gluten — one of the 14 major allergens that must be declared under EU food labelling regulations (Regulation (EU) No 1169/2011). Individuals with a wheat or gluten allergy or intolerance should check carefully before consuming. Regarding sulphites, their presence has not been officially confirmed at this time; those sensitive to sulphites are advised to contact the manufacturer (Ottogi) directly.
Yes, the ingredient list includes spirits (fermentation alcohol). This is an ingredient used during the fermentation process, and this product is not alcohol-free. During vinegar production, most of the alcohol is converted into acetic acid (the primary component of vinegar) by acetic acid bacteria; however, trace residual alcohol may remain. Those sensitive to alcohol consumption should bear this in mind.
Before opening, store in a cool, dry place away from direct sunlight. After opening, seal the cap tightly and refrigerate. Ottogi Yangjo Sikcho is used across a wide range of Korean dishes: as a dressing for vegetable Muchim such as cucumber salad or spinach namul, as a tangy seasoning for Naengmyeon or Bibim Guksu, for making various Jangajji (Korean pickles), and for preparing dipping sauces such as Choganjang or Chogochujang. Its smooth, non-aggressive acidity also makes it a great substitute for white wine vinegar or rice vinegar in European recipes to add an Asian-inspired flavour.
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