| abstract |
The present invention provides a method for producing bokbunja vinegar, characterized in that the fermentation for 5-8 days by adding the vinegar to the ethanol content 5-6% bokbunjaju. By manufacturing vinegar, which has been produced only using apples, pears, carrots, peaches, and the like, as a raw material of bokbunja, bokbunja vinegar containing many functional ingredients is provided without compromising the quality of traditional vinegar. |