Vinegar is the oldest fermented food invented by humanity. It was first used by the Babylonians since 5,000 B.C. as a preservative or condiment in cooking.
The acetic acid in vinegar helps digestive functions and removes lactic acid, which causes fatigue and aging.
Vinegar’s stress-relieving effect has also been proven.
3 Nobel Prizes in Physiology or Medicine
1) 1945 Nobel Prize in Physiology or Medicine: Artturi Virtanen (Finland)
- Vinegar components act as catalysts for digestion and absorption when consumed into the human body.
2) 1953 Hans Krebs & Fritz Lipmann (U.S.)
- Drinking vinegar relieves stress in 2 hours and clears the urine.
3) 1964 Stress Relief and Generation of Adrenal Cortex Hormone Konrad Bloch (U.S.) & Feodor Lynen (Germany)
- Vinegar components stimulates the adrenal cortical hormone that relieves the stress in our bodies.
Types of Vinegar
Synthetic Vinegar / Brewed Vinegar
Synthetic Vinegar: Vinegar fermented artificially by mixing ethyl alcohol and petroleum products to create sour flavors
(e.g.,glacial acetic acid)
Brewed Vinegar: Vinegar fermented from grains or fruits
There are two types of vinegar as shown above.
There is no need to stress that brewed vinegar is better than synthetic vinegar.
Spirit Vinegar / Naturally Fermented Vinegar
Spirit Vinegar: Acetobacter is injected into alcohol to quickly ferment the vinegar within 2 to 3 days
Naturally Fermented Vinegar: Grains or fruits are kept for a long time to induce natural fermentation
Commercially available spirit vinegars can be used for seasoning or sterilizing, but they have little nutritional value.
Effects of Vinegar
: The organic acid components in vinegar increases the concentration of good cholesterols and reduces bad cholesterols in the body to help fight hyperlipidemia and hypertension.
2. Waste Secretion
: The acetic acid in vinegar detoxifies the liver, helping the body secrete waste materials and cleanse the body.
The vitamin C in vinegar also helps the body remove sodium and prevent toxins and unnecessary fats from accumulating.
3. Weight Loss effects
: The organic acids in vinegar stimulates the bodily metabolism and promotes fat breakdown.
Research suggests that the acids in vinegar signals the genes to burn fat cells.
In particular, ingesting vinegar after consuming refined carbohydrates prevents the blood sugar from spiking rapidly.
4.Improved Immune System
As the oldest fermented food made by humanity, vinegar
helps lactobacilli multiply in the intestines. In particular, 100% naturally fermented vinegars contain countless lactobacilli.
By improving the intestinal environment, vinegar improves the immune system
and helps protein absorption which leads to generation of immune cells.
5. Stress Relief
: One of the greatest effect of vinegar is stress relief.
Citric acid is said to be effective in removing lactic acid, which causes muscle soreness.
6. Skin Care and Aging Prevention
: Vinegar removes active oxygen, which causes aging, in addition to helping skin regeneration.
It is also rich in vitamin C, which works to activate the effects of collagen in our bodies.
Choharu presses the harvested tangerines to ferment the juice with traditional methods. This healthy vinegar product is made without adding a drop of water into the ingredients.
With the dedication of a mother who works to make safe food for her husband, children, and parents, Choharu will continue developing vinegar products to enhance the health of its customers.
Naturally fermented vinegar contains various microorganisms produced in the fermentation process.
It is rich in minerals, vitamins, nutrients, and organic acids.
Lactobacillus in naturally fermented vinegars is even more beneficial.
Naturally fermented vinegar is made traditionally in a clay pot.
The vinegar is aged for a long time under natural conditions, and can be used to
This naturally fermented vinegar product does not contain preservatives or other chemicals. This product may burn brown or develop deposits if it is stored in a warm place for a long time or stored in room temperature after it was opened.
These are phenomena seen only with naturally fermented vinegar, caused by the fiber in tangerine forming. Browning indicates the progress of secondary fermentation, which is a process involved in the creation of black vinegar.