醋 Cho (초)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

1. 性溫, 味酸, 無毒. 主消癰腫, 破血暈, 除癥塊堅積. 《本草》

   Its nature is warm, its taste sour, and it is non-toxic. It governs the dispersing of ongjong (癰腫, abscess swelling), breaks hyeolhun (血暈, blood dizziness), and removes jinggoe (癥塊, fixed masses) and hardened accumulations. 《Boncho (本草)》

   HomiclubCho is vinegar, made by letting grain liquor sour one stage further. Because it branches off from liquor, it was called goju (苦酒), bitter liquor.

2. 治産後血暈, 及諸失血過多血暈. 止心痛咽痛. 《本草》

   It treats hyeolhun after childbirth and the various hyeolhun that come of losing too much blood. It stops pain in the heart region and pain in the throat. 《Boncho (本草)》

3. 殺一切魚肉ㆍ蔬菜毒. 《本草》

   It kills the toxins of all fish, meat, and vegetables. 《Boncho (本草)》

4. 醋亦謂之醯, 以有苦味, 故俗呼爲苦酒. 《本草》

   Cho is also called hye (醯); because it carries a bitter taste, it is commonly called goju (苦酒), bitter liquor. 《Boncho (本草)》

5. 苦酒, 米醋是也. 《得效》

   Goju is rice vinegar. 《Deukhyo (得效)》

6. 不可多食. 損人肌藏, 及損人骨. 《本草》

   It must not be eaten in quantity. It injures a person's flesh and viscera, and injures a person's bones. 《Boncho (本草)》

7. 入藥, 當取二三年米醋, 良, 穀氣全故也. 小麥醋不及. 《本草》

   For medicine one should take rice vinegar two or three years old, which is good, because the qi of the grain is intact in it. Wheat vinegar does not match it. 《Boncho (本草)》

   HomiclubGrain vinegar mellows in acidity and deepens in aroma as it ages. Rice vinegars and black vinegars matured for several years are still sold as a separate grade.

8. 醋, 措也. 能措五味以適中也. 《入門》

   Cho (醋) is jo (措), to place: it can place the five tastes so that they come to the mean. 《Ipmun (入門)》