I was stationed in Korea with the Army 2nd Division, assigned initially to the motor pool. As one thing in the Army leads to another, I became assistant mess sergeant instead. Why would the motor pool need three NCOs, anyway? They didn’t. But this was a perfect opportunity to use my pre-service assistant chef experience.
My year in Korea was spent working with the Korean staff, learning many new and delicious recipes. Vinegars were essential ingredients in a wide variety of Korean dishes. Korean vinegar, known as “cho” or “sikcho,” is a staple ingredient in Korean cuisine. Many people believe it adds a tangy depth of flavor and provides numerous health benefits, such as antioxidant and anti-inflammatory properties. “Cho” is brewed from various grains (rice, barley, wheat), fruits (apple, persimmon, pomegranate) and vegetables (carrot and radish).
My Korean vinegar adventure ended when I went to Germany. It then became my German vinegar adventure. After I completed two three-year tours of duty in Germany, I returned to Wisconsin, where I joined the Madison VA Hospital Patient Food Service Department. The hospital doctors often ordered custom diets for their patients. Those diets often used (surprise) ... vinegar! I threw myself into developing the “right” vinegars. I learned that of all the challenges in making vinegar, the right pH was a major key. The right processing was important, of course. It’s a science.
Those I served in Korea, Germany and at the VA Hospital enjoyed my culinary offerings. So it was only natural that I expand my sights and market my “Nordhaus” craft vinegars at the Dane County Farmer’s Market and other Madison markets. Today, if you have a “few” moments, just ask me about herbal gardening and vinegars. Hmm. Maybe my post would be interested in some vinegar.