Brown rice vinegar is a traditional Korean vinegar made by fermenting brown rice (unpolished, whole-grain rice). Unlike standard distilled vinegar or white wine vinegar, the grain character of the brown rice deepens through fermentation, producing a smooth and complex acidity. Just as balsamic vinegar or apple cider vinegar from Europe draws out the qualities of its base ingredient through fermentation, Korean brown rice vinegar unlocks the inherent aroma and flavour of the rice through the same process. "Double Strength" means the acidity is approximately twice that of standard brown rice vinegar, so a smaller amount delivers ample flavour — making it ideal for dressings, seasoned dishes (Muchim), and diluted vinegar drinks.

Yes, Ottogi Double Strength Brown Rice Vinegar is suitable for both vegans and vegetarians. It contains no ingredients of animal origin. It is also a gluten-free product — no gluten-containing grains such as wheat or barley are included in the ingredients, making it safe for those with gluten sensitivity. Please note that Halal certification has not been confirmed, so those following a strict Halal diet are advised to verify before purchasing.

Yes, 'Alcohol' is listed in the ingredients. This is a natural by-product of the fermentation process when rice is fermented, and the same principle applies to wine vinegar or malt vinegar. The alcohol content in the final product is extremely minimal, but this is not a completely alcohol-free product. Regarding allergens: fermented vinegars must declare sulphites if present at 10mg/kg or above under EU Regulation 1169/2011. The sulphite content of this product requires confirmation from the manufacturer, so those sensitive to sulphites are advised to seek further clarification before purchasing.

Ottogi Double Strength Brown Rice Vinegar is extremely versatile thanks to its smooth, deep fermented acidity. In Korean cuisine it is used in Oi-muchim (cucumber salad), Geotjeori (fresh Kimchi salad), Naengmyeon broth, and Cho-gochujang dipping sauce. For European-style applications, try mixing it with olive oil for a salad dressing, or use it in place of white wine vinegar when pickling vegetables for a softer, more rounded acidity. As this is a double-strength product, reduce the quantity by half when substituting in standard recipes. Diluting it with water to make a vinegar drink is also a common practice in Korea.

Vinegar has a natural preservative effect due to its strongly acidic nature, making it relatively easy to store. After opening, seal the cap tightly and keep in a cool, dark place or refrigerate. Avoid direct sunlight and high temperatures. As a double-strength product, only small amounts are used at a time, so one bottle will last a long time. Check the best-before date printed on the bottom of the bottle or on the label. While vinegar may not deteriorate significantly beyond its best-before date, it is recommended to use it within the indicated period.