Tangaek — Decoctions · Grains
糟 Sul Juyeomi (술 주여미)
Jo is the lees left after wine is strained, the mash that remains when makgeolli is pressed. In Japan the same material, sake kasu, is used to pickle fish and vegetables. The Dongui Bogam gives the old Korean name sul-juyeomi and notes that things packed in it keep without spoiling.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1
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性溫, 味醎, 無毒.
Its nature is warm, its taste salty, and it is non-toxic.
HomiclubJo is the lees left after liquor is strained. It is the mash that remains once makgeolli has been pressed out; in Japan the same material, sakekasu, is used for pickling fish and vegetables.
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罯撲損瘀血, 浸洗凍瘡, 及付蛇蜂叮毒, 去蔬菜毒.
It is laid on as a poultice for eohyeol (瘀血, static blood) from blows, used as a soak for chilblains, applied to the venom of snake and bee stings, and removes the toxin of vegetables.
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又能藏物不敗, 柔物能軟. 《本草》
It can also keep things stored without spoiling, and can soften what is tough. 《Boncho (本草)》
HomiclubLees still carry the yeast and acids left over from brewing, so they were long used as a bed for burying meat and vegetables. Pickles cured in lees are still made today.
Grains — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub