History and existence across cultures.
Vinegars have existed ever since man has existed in an organised form, that is to say ever since civilisations we created. It effectively the reality that if alcohol existed then vinegar did as well. In Babylonian writings of the 6000BC it was referred to as “the poor man’s wine” (posca)
Archaeologists have found traces of vinegar in urns within Egyptian tombs/pyramids, dating back to 3000 BC. Vinegar was commonly used by Roman and Greeks as a remedy for many different ailments, primarily for the cleaning of wounds.
In the east as well, vinegar has been an integral part of culinary and medicinal cultures. China, 1st century BCE, aristocratic household would have their own vinegar makers, clearly indicating the importance of this most rustic condiment.
India has had its own vinegar culture. If we look at Ayurveda all sorts of vinegars have their specific qualities and benefits.
The type of vinegar made was based on what was available in abundance. From dates to figs, grapes to apples, malt to rice, jamun (java plum/Indian blackberry) to sugarcane and so very many more.
What is a vinegar exactly?
Vinegar is what happens when any organic substance, normally a fruit, ferments in a water and sugar solution (jaggery or molasses is also used instead of sugar) Most fruits of have a naturally existing bacteria on their skins which commence the fermentation process. These bacteria multiply by feeding on the sugar molecules in the solution creating first alcohol and then vinegar. (i.e. ethanol and then acetic acid). Invariably to hasten the process and in cases where fruit juice is fermented, yeast Is added to the solution or the mother of vinegar from another batch.
How are Kuninda Vinegars different?
Vinegar, as we all know, is created when any vegetable, fruit or grain is fermented. first to the alcohol stange and then further to the vinegar Most fruit vinegars available in the market these days are made from the juice of the fruit. The reason why people juice and then ferment said juice is because it is less labour intensive, one can simply put the juice in a barrel, add yeast and then leave it to ferment over a month or two, depending on ambient temperatures. What we at Kuninda do is slightly different, we prefer to follow the traditional method. Our vinegars are made from whole fruits, water and sweetener like jaggery or molasses. Most fruits have a naturally existing bacteria on their skins which commence the fermentation process. Because of this process our vinegars are said to be naturally fermented, no added yeasts, only the bacteria that exist in nature on the skins of the very fruits that we are looking to ferment. Another important point to note is that our fruit vinegars are made from indigenous varieities of fruits. The desi ones. Lending the finished product a fruitier flavour. No heat treatment, no filteration in done to these vinegars, they are given to you raw and with the alive bacteria, which is what is actually good for your gut.
Now what is the mother of vinegar?
Mother of vinegar is this gelatinous substance that forms on the surface of vinegar. This is effectively where all the bacteria live which is why when this mother is put in a fresh fruit, sugar and water solution the fermentation process is able to begin. So when a bottle of vinegar says raw and unfiltered it indicates that the mother has not been removed and no heat treatment/pasteurization has been done to the vinegar which therefore implies that the healthy bacteria (responsible for the fermentation) is still alive and outside of being useful for making fresh vinegar it is more importantly good for your gut health. It is then the kind of vinegar you eat.
Raw, unfiltered, with mother.
There are no preservatives, additives or flavour enhancers of any sort.
How to store: Keep away from direct sunlight. Store in a cool, dry place. Refrigerate once opened.
Shelf life: 36 months
Use: In mocktails and cocktails, in salads and soups, chutnies and sauces, curries and so on.
