1 2 3 2 3 01 Selection of Raw Materials Ms. Cho, the traditional fermented vinegar's third-successor, visits, inspects, and purchases high-quality raw materials herself. The highest quality begins with the highest quality raw materials. 02 Wash The raw materials selected in this manner are washed by YOUIL FOOD, which has HACCP and 1S09001 certification. This is also examined by Ms. Cho, and it is controlled to ensure that no foreign compounds are included. 03 Preliminary Fermentation The extract of each raw material is first fermented at the proper time and temperature. 04 Second Fermentation

The first fermentation is done secondarily with traditional vinegar bacteria. 05 Third Fermentation and Processing/Packaging The secondary fermented product and rice germ are used in the third fermentation. After that, it is dried and pulverized to produce “Cheonjimyeongin” natural vinegar powder.. 4 5 01 Selection of Raw Materials Ms. Cho, the traditional fermented vinegar's third-successor, visits, inspects, and purchases high-quality raw materials herself. The highest quality begins with the highest quality raw materials. 02 Wash The raw materials selected in this manner are washed by YOUIL

FOOD, which has HACCP and 1S09001 certification. This is also examined by Ms. Cho, and it is controlled to ensure that no foreign compounds are included. 03 Preliminary Fermentation The extract of each raw material is first fermented at the proper time and temperature. 04 Second Fermentation The first fermentation is done secondarily with traditional vinegar bacteria. 05 Third Fermentation and Processing/Packaging The secondary fermented product and rice germ are used in the third fermentation. After that, it is dried and pulverized to produce “Cheonjimyeongin” natural vinegar powder.. 4 5

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