这是我第一次尝试做醋，似乎在考验我的忍耐力，整个制作过程需 120 天 ^- ^ ! 这些都是米酒醋，利用韩式米酒 来发酵，这韩式米酒被称为 “ Makkoli ”。。。
(This recipe is written in English & Chinese / 中，英 对照食谱 ）
Makgeolli, also known as "makkoli", "makoli" or "makuly (takju)", is an alcoholic beverage native to Korea. It is made from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice, wheat and water, and is about 6–8% alcohol by volume. Most makgeolli contains rice these days. However, a few brands contain wheat instead of rice.
It was originally quite popular among farmers, earning it the name nongju (농주 / 農酒), which means farmer liquor. However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean pancakes called pajeon (파전) or bindaetteok (빈대떡).
馬格利（막걸리），又譯濁酒或农酒，是朝鮮半島一種用米發酵而製成的濁米酒。马格利酒精含量6-8%，带有甜味。在梨花盛开季节生产的马格利，加有梨花的味道，因此被称为“梨花酒”。
韩国人一般在吃绿豆煎或葱饼时喝马格利米酒。
Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today.
Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e., bacterial culture) to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.
Fruit vinegars are made from fruit wines, usually without any additional flavoring. Common flavors of fruit vinegar include apple, blackcurrant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain in the final product.
Most fruit vinegars are produced in Europe, where there is a growing market for high-price vinegars made solely from specific fruits (as opposed to nonfruit vinegars that are infused with fruits or fruit flavors). Several varieties, however, also are produced in Asia. Persimmon vinegar, called gam sikcho (감식초), is popular in South Korea. Jujube vinegar, called zaocu or hongzaocu (simplified Chinese: 枣醋 / 红枣醋; traditional Chinese: 醋紅 / 紅棗醋), and wolfberry vinegar, called gouqicu (Chinese: 枸杞醋), are produced in China.
Jamun sirka (Hindi: जामुन सिरका), a vinegar produced from the jamun (or rose apple) fruit in India, is considered to be medicinally valuable for stomach, spleen and diabetic ailments.
Small amounts of vinegar (approximately 25 g of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food for people with and without diabetes. This also has been expressed as lower glycemic index ratings in the region of 30%.
Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and,so, reduces the amount of food consumed.[29][30] Daily intake of 15 mL of vinegar (750 mg acetic acid) might be useful in the prevention of metabolic syndrome by reducing obesity.
Reduced risk of fatal ischemic heart disease was observed among participants in a trial who ate vinegar and oil salad dressings frequently.
食醋，又稱為醋、醯[1]、苦酒等，是烹飪中常用的一種液體酸味調味料。
醋的成分通常含有3%-5%的醋酸，有的還有少量的酒石酸、檸檬酸等。理論上講，幾乎任何含有糖分的液體都可以發酵釀醋。今天，按食醋生產方法，食醋可分為釀造醋和人工合成醋。釀造醋，是以糧食為原料，通過微生物發酵釀造而成。人工合成醋是以食用醋酸，添加水、酸味劑、調味料，香辛料、食用色素勾兌而成。
醋和盐一样在自然環境中可以自行生成，在古巴比伦时代即有醋的记录留下。一般而言，东方国家以谷物酿造醋，西方国家以水果和葡萄酒酿醋。在中國，通常認為醋在西周時開始被釀造，但也有人認為[谁？]醋起於商朝或更早。漢朝時醯被稱為醋。在西方，古埃及时期就已出现了醋。由于都是通过发酵酿造获得，在一定程度上，可以认为酒醋同源，凡是能够酿酒的古文明，一般都具有酿醋的能力。
由于原料，工艺，饮食习惯的不同，各地的醋的口味相差很大，一般可以分为固态发酵的黑醋和液态发酵的红醋、白醋两大类
常用於溜菜、涼拌菜等，西餐中常用於配製沙拉的調味醬或浸制酸菜，日本料理中常用於製作壽司用的飯。另外有人相信它還具有保健、藥用、醫用等多種功用。
本草綱目記載:醋「味酸苦，性溫和，無毒」其功效在於「消腫塊、散水氣、殺邪毒」。可以治療「腸胃消化不良、各種腫瘤癥塊、婦女生理病即一切魚肉的菜毒」等。
( sources : wikipedia)
覆盆子醋。。。
柠檬醋。。
蓝草莓醋
韩式米酒 “ Makkoli”；一种是含有生酵母，另一种则没有。做醋的时候，要选用含有生酵母的。。
Pour the "Makkoli" into the glass bottles....use a piece of cotton cloth to cover the upper part of the bottle instead of using the lid, the purpose is to let the "Makkoli" has a chance " to breathe"..
将“Makkoli”倒入玻璃瓶，用一小块棉布封其口，而不用瓶盖，目的是让“makkoli” 有机会 “呼吸”。。
这是“Makkoli”被倒入玻璃瓶后的第二天。。每一天，我都必须轻轻摇晃每一个瓶子，从左到右，摇几圈。目的是让“Makkoli” 充份的有机会“呼吸”。。重复这步骤 40 天。。。
40 天后， 我 将“Makkoli” 倒入另外的玻璃瓶，因为我要加入覆盆子，生姜，柠檬和蓝草莓。。。
40 天后， 我 将“Makkoli” 倒入另外的玻璃瓶，因为我要加入覆盆子，生姜，柠檬和蓝草莓。。。
Seal the bottles again after putting in the raspberries,garlic,lemons and blueberries...I have to swirl the bottles, from left to right for a few times for each bottle for another 80 days...
将覆盆子，生姜，柠檬和蓝草莓放入玻璃瓶后，再次将瓶口封好。。重复每天从左到右摇晃玻璃瓶的步骤，为期 80 天。。。
Ingredients :
3 bottles of "Makkoli"，Korean alcoholic beverage " Makkoli ";there are two kinds of " Makkoli",one is with yeast,the other is without yeast. Has to use the former to make vinegar...
After 40 days, add in raspberries,blueberries,sliced lemons,garlic.
Method :
1. Pour the "Makkoli" into the glass bottles....use a piece of cotton cloth to cover the upper part of the bottle instead of using the lid, the purpose is to let the "Makkoli" has a chance " to breathe"..
2. From the second day after the " Makkoli" has been poured into the glass bottles..I have to swirl the bottles respectively everyday, from left to right, the purpose is to let the "Makkoli" to breathe evenly...repeat the same process everyday, for 40 days...
3. After 40 days, I pour the "Makkolo" to another bottles, because I want to add in the raspberries, garlic ,lemon and blueberries....
4. Seal the bottles again after putting in the raspberries,garlics,lemons and blueberries...I have to swirl the bottles, from left to right for a few times for each bottle for another 80 days...
5. After it has been fermented for 120 ( 40 days + 80 days)days, we can start to drink ( add in some water) or use it for cooking...you can also use other ingredients instead of blueberries,raspberries,garlic,lemon as I used.
材料：
3 瓶韩式米酒 “Makkoli"，韩式米酒 “ Makkoli”；一种是含有生酵母，另一种则没有。做醋的时候，要选用含有生酵母的。。
40 天后加入覆盆子，蓝草莓，生姜和柠檬。。。
做法：
1. 将“Makkoli”倒入玻璃瓶，用一小块棉布封其口，而不用瓶盖，目的是让“makkoli” 有机会 “呼吸”。。
2. “Makkoli”被倒入玻璃瓶后的第二天。。每一天，我都必须轻轻摇晃每一个瓶子，从左到右，摇几圈。目的是让“Makkoli” 充份的有机会“呼吸”。。重复这步骤 40 天。。。
3. 40 天后， 我 将“Makkoli” 倒入另外的玻璃瓶，因为我要加入覆盆子，生姜，柠檬和蓝草莓。。。
4. 将覆盆子，生姜，柠檬和蓝草莓放入玻璃瓶后，再次将瓶口封好。。重复每天从左到右摇晃玻璃瓶的步骤，为期 80 天。。。
5. 完成了 120 天 （ 40 天 + 80 天） 的发酵过程后，可以开始享用了。。您可以加入白开水当饮料喝，或用来做料理。。。您也可以加入其他的材料，做出不同口味的醋。。。
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