Study on Manufacturing of Vinegar through Literatures of the Joseon Dynasty

고문헌을 통해 본 조선시대 식초제조에 관한 연구

  • Lim, Eun-Ji (Department of Traditional Food & Industry, Jeonju Graduate School) ;
  • Cha, Gyung-Hee (Department of Traditional Food Culture, College of Culture and Tourism, Jeonju University)
  • 임은지 (전주대대학원 전통식품산업학과) ;
  • 차경희 (전주대학교 문화관광대학 전통음식문화)
  • Received : 2010.10.13
  • Accepted : 2010.11.19
  • Published : 2010.12.31


Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.


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