Vinegar Making - From Vine to Ungi

Front Porch Farm produces delicious fruit vinegars made following a traditional Korean method.  Peak of the season fruits, Triple Crown blackberries, or sungold tomatoes, are harvested and immediately packed into large ceramic jars (“Ungi”). 

Natural yeasts begin the fermentation process that takes one full year to complete.  The Ungi-fermented vinegar is carefully strained and bottled, then allowed a few more months of additional aging.

Our traditional method takes considerable time to capture complex flavors, and we feel that unique deliciousness makes the wait well worthwhile.