Hampyeong County in South Jeolla Province has concluded its education program on traditional fermented vinegar production, aimed at enhancing the processing capabilities of local agricultural products.
The Hampyeong Agricultural Technology Center announced on September 4 that the 'Basic Traditional Fermented Vinegar Course' for members of the Hampyeong Local Food Research Group wrapped up with its final class on September 3.
The program, which began on July 2, consisted of six sessions held at the center's Flower Food Education Hall cooking practice room.
The training focused on understanding the principles of traditional fermented vinegar production and the fermentation characteristics and methods that vary according to raw materials, moving beyond simple cooking practice.
Participants produced various types of fermented vinegar, including those made with brown rice nuruk, makgeolli vinegar from steamed rice, bokbunja fruit vinegar, and pineapple vinegar.
They also practiced making traditional stove-top vinegar and balsamic vinegar, learning about the differences in fermentation processes based on ingredients and methods.
The course included practical training on using and propagating starter cultures, as well as basic techniques for preventing abnormal fermentation and quality control that can be applied in actual production processes.
Hampyeong County expects that this training will not only enhance understanding of traditional fermented foods but also contribute to the expansion of processing technologies utilizing local agricultural products in the future.
Yoo Soon-ok, chair of the Hampyeong Local Food Research Group, stated, "I was able to learn and practice how vinegar, which we encounter easily in our daily lives, is made through various fermentation processes. I will continue to work to promote our food traditions and fermentation culture."
Moon Jeong-mo, director of the Hampyeong Agricultural Technology Center, remarked, "It is significant that participants systematically learned the basic principles of fermented vinegar using various raw materials and methods while engaging in hands-on practice. We will continue to expand training programs on processing technologies utilizing local agricultural products and preserve traditional food culture."
Meanwhile, the Hampyeong Local Food Research Group continues to explore and preserve the region's traditional food culture while engaging in research and educational activities utilizing local agricultural products. The Hampyeong Agricultural Technology Center plans to focus on expanding the utilization of local agricultural products and enhancing the added value of agriculture through education related to agricultural processing and traditional food culture.
* This article has been translated by AI.
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