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[Cover Story] 
Spread ‘natural vinegar long-life secret’, traditional wisdom and scent! 
The best natural remedy and health long-life food, ‘Natural Food’ 
CEO Koo Ik-Hyun of Kookwanmo Vinegar 


Regardless of eastern or western countries, vinegar has been used as a seasoning, preservative, and medicine at large is lately popular to people as the most famous natural health food since it has been known for prevention for many adult diseases, removing toxin and blood circulation in body. Actually, people in a place a renowned longevity town, Kagoshima Prefecture, Japan have been using dark vinegar made of brown rice from 200 years ago and this story is what we know. However, having more historical and more effective natural vinegar in Korea is not much known yet. We met CEO Koo Ik-Hyun of Kookwanmo Vinegar who has worked for rising Korean traditional vinegar from the ashes and promoting the long-life way with vinegar over two generations. 

Revive the legacy of Korean dark vinegar 
According to our oldest medical book, <Hyang'yak gugeuppang>, we used to use vinegar in many ways in the time period of Goryeo as a record. Also, Heo June’s <Donguibogam> has a prescription about vinegar rules a stroke and removes toxin of fish and vegetables. And, artisan Koo Kwan-Mo is the very one who revived our traditional vinegar having a great history and tradition and let the legacy of dark vinegar breathe again. He established Kookwanmo Vinegar. 

Artisan Koo Kwan-Mo met the vinegar in 1988 for the first time since he got unwell. He went to many hospitals but he didn’t get well that much, but then, he read the book, <If having health, even if losing everything> written by Sir Ahn Hyun-Pil who was an expert messenger for health and it was the start for him to think of this. After 100 days later, while having vinegar close, he saw the difference of his body and experienced the amazing result. Right away, he went to meet him and asked for training. Since then, he studied for traditional vinegar and developed it days and nights by his advice from 1990. Finally, artisan Koo Kwan-Mo could make the real dark vinegar in a traditional way and it took 4 years. 

Embracing the Korean vinegar history 
In Korea, we have a jar for making vinegar only called ‘Chodurumi’, which is not found in other countries. It is named after crane, which implies the eternal life. The jar our ancestors used has another artistic high value as well as a function to make the fermentation pretty well. From a long time ago, there is a saying that taste of vinegar is dead, the family will be gone. Like that much, our ancestors worshipped it and they used to shake the jar in the kitchen and they used to say “Hey vinegar, let’s live together for 100 years”. 

Kookwanmo Vinegar has thousands of jars that our ancestors used it in the kitchen. It is really huge to be able to be called they are top. To preserve ‘Chodurumi’ not to be harmed, artisan Koo Kwan-Mo bought them from everywhere for 25 years because he wanted to keep the tradition. His attachment to vinegar must be his willingness that he would revive the legacy of Korean dark vinegar. Kookwanmo Vinegar is under process to build up the museum of Korean first traditional vinegar. 

Secret of fermentation, a traditional jar used so long by ancestors 
The traditional vinegar could have been gone for good. However, Sir Ahn Hyun-Pil and artisan Koo Kwan-Mo made it continue since they put a lot of efforts on that. The secret of Kookwanmo Vinegar is out of natural ingredients, natural fermenting process, components ratio and a special jar. CEO Koo Ik-Hyun explained, “There are three big basic vinegars and they are chemical vinegar made of glacial acetic acid, alcohol vinegar fermented quickly with alcoholic stuff and natural vinegar fermented naturally. Most of vinegars at the store, generally, they are chemical vinegar or alcohol fast-fermented vinegar. To have natural vinegar, it needs patience, endurance and affection, so it is absolutely hard to get it.” It means the natural vinegar made in a traditional method cannot be made with bulk production and impetuous disposition ever. 

Will inform them our traditional fermentation culture 
The reason why Kookwanmo Vinegar is so special and differentiated from other vinegars is because the original vinegar using for the fermentation is more than 25 years and so it makes the fermentation work so actively to produce great vinegar. Especially, as a ‘Dark Vinegar’, it has got an excellent effectiveness since it is fermented brown rice vinegar over 3 years. CEO Koo Ik-Hyun said, “The reason why this is better than Japanese dark vinegar in comparison of qualification is because there is a difference in making. We are adhering to natural fermentation in a traditional jar and making it with skills to make medicine dark vinegar using mulberry, garlic and march snails in a historic traditional method, therefore there are lots of nutrition and beneficial germs to help our body.” 

The history of Kookwanmo Vinegar that has been made with only sun, wind and time has been for 25 years. So far, CEO Koo Ik-Hyun who has been focusing on settling down for making the baseline of traditional natural vinegar said he will do work more on broadening the business to other countries and spreading this natural vinegar supplies. Currently, he is preparing for exporting to USA and China but we now find it at SSG FOOD MARKET, which is a premium food brand by SHINSAEGYAE DEPARTMENT STORE. 

CEO Koo Ik-Hyun explained that something about natural vinegar made some scholars receive the Novel Prize in physiology three times and so, the effectiveness has been already proven. He said, “It is very beneficial to health as itself but it might be more beneficial than food when the intake of antidotal natural exercise is well managed. So when even making some products using Kookwanmo dark vinegar in various ways, I am trying to make healthfu and high-qualified l ones rather than low-qualified and just cheap. I would like to go forward with a sense of mission of keeping and advertise Korean fermentation culture to the world.” It was almost forgotten but thanks to him, Korean traditional vinegar keeps being continued. By that, I hope the scent of artisan who would like to spread the happiness of health to more people will be smeared all over the country. 

 


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