Kudzu Vinegar



Just when you thought you had tried all the great flavored vinegars, along comes kudzu.

If you’ve been to the southeast, you likely have seen kudzu vines that have overtaken trees and plants. But what you might not know is that the kudzu root, also called arrowroot, is a vegetable whose earthy taste is balanced by a sweetness that has been compared to watermelon, which also happens to be an ingredient here. It makes for a great vinegar, adding brightness in tiny splashes on finished dishes and an unexpected flavor in dressings. It also makes for a wonderful shrub, if you’re the drinking vinegar type. 

Meet The Maker:

Hanega has been using traditional brewing and fermentation methods to make their vinegars for over a century. For decades, it only sold its products to medical clinics but that changed in 2008 with the start of selling them commercially. If you’re wondering about the connection here, kudzu has a long history of medicinal use in Asia and has been used to treat everything from migraines, high blood pressure and menopause symptoms to the common cold.


  • Three-year aged vinegar from Mt. Bohae in Korea’s Geochang county
  • Made on the hottest days of the summer, then stirred daily in earthenware urns
  • Ingredients: kudzu, water, watermelon, ginkgo berry, white rice, yeast (wheat), malted barley, brown rice, glutinous rice, Korean red pine needle
  • 11.5 fluid ounces
  • Contains gluten