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Kuninda Vinegars Apple Cider Vinegar 520ml
Sold By : Kuninda
₹600
*Kuninda Apple Cider Vinegar (with mother)* Our ACV is made with whole apples from the Kumaon region of the Himalayan foothills, primarily the orchards of the Mukteshwar - Satkhol area. The variety of apples used are a good balance of tart and sweet which lends our vinegar a unique flavor. We do not use any yeasts for the fermentation process. We allow the naturally existing bacteria on the skins of apples to slowly ferment into vinegar. *Raw, unfiltered, with mother* There are no preservatives, additives or flavor enhancers of any sort. *How to store:* Keep away from direct sunlight. Store in a cool, dry place. Refrigerate once opened. *Shelf life:* Best before 36 months from the date of manufacture for maximum flavor.
| Attribute | Value |
|---|---|
| Product Category | Vinegars |
| brand | Kuninda |
This natural fruit vinegar of apples is first great as a morning shot on an empty stomach, or just before meals, or just before bedtime. Depending on each individual’s dietary and physical needs, Apple Cider VInegar works as an overall tonic, gut cleanser, metabolism booster and digestion catalyst (that is thanks to the probiotic nature of natural vinegars that are not heat treated, not filtered and have their mother intact). So we always advise you to first speak to your nutritionist and then figure out when is the best time of day to consume the ACV.
In general though we use it in our gravies to add the right amount of sourness, it is lovely in salad dressings as well. But most recently we love it with just some soda + tonic and a little ice. Very refreshing acidic drink that tastes of apples.
Raw apple cider vinegar made from whole apples with mother.
Our ACV is made from indigenous Kumaoni apples. Orchards of which are almost disappearing because of all the hybrid high density apples which are more about high yield and returns as opposed to nutrition, flavour and the local ecosystem.
Not to mention the traditional method of vinegar production that Kuninda employs allows the vinegars to actually taste of the fruit that it is made of.
VInegars have the ability to maintain and make possible to have access to the health benefits of a given fruit, in addition to the general benefits to one’s body that any natural vinegar offers.
Keep away from sunlight. That is the reason for the amber bottles as opposed to clear glass ones. Vinegar and light are not a good combination.
To maintain the integrity of the product please store as prescribed.
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). Which is why very often wine that hasn’t been aged well, which is to say poor quality wine turns rancid and then is called a vinegar. In the case of apples this bacterium exists on the skins which is why Kuninda Apple Cider Vinegar is made from whole apples (we don’t juice our apples). 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. *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.
Always consume in moderation. And when you’re taking anything for health benefits please consult with your physician for dosage etc.
Other than that, enjoy and experiment. We would always love to hear the new ways you decide to use our products.
3 years
36months
Kuninda
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