Jeju is a small island south of mainland Korea, blessed with rich volcanic soils and pristine waters surrounding its coasts. Its culinary reputation is elite -- fruits and vegetables grown here enjoy distinguished terroir, and much of the island’s seafood is soured by haenyeo, the famed women free divers intimately familiar with the region’s waters. This particular selection is a green tangerine vinegar made exclusively with Jeju-grown and harvested fruit and honey, fermented with ambient yeast in a centuries-old, traditional style. It is a delicious, invigorating, antioxidizing ingredient that is downright delightful on its own, while also infusing any dish (or even beverage) with gorgeous vitality. 

Even among Korean citrus fruits, Jeju’s tangerines are especially venerated. With super thin rinds and exceptionally high sugar content, several different varieties are native to the island. This vinegar is made with the bracingly sweet and tart juice of underripe Hallabong tangerines, named after the island’s famous Hallasan Mountain.