Jambul/Syzgium cumini Vinegar..

[cure]

monsoon season is fast approaching.... there will be lots of Jambul fruits avilable in market for very short period.

jambul is said to be very beneficial for a diabetic.

you can make jambul vinegar at your home.

here is how to make.

naturemoms.com/homemade-vin...

stylecraze.com/articles/how...

[cure Administrator]

There is no mention of Flowers of 'Dhayati' in both links.

Flowers of 'Dhayati'/Woodfordia Fruticosa are always included to make 'asawas' and arishtas in Ayurveda.

These flowers are used in almost all Ayurvedic fermentation process to speed and increase power of fermentation.

Guess it will enhance the power of jambul vinegar.

orkut.google.com/c17721779-...

[nairrajis in reply to cure]

Thank you for the post. Wish I could get some jamun in my place. I have made vinegar with apples once, and it came out well. Now, I am fermenting   original coconut toddy to make vinegar. 

[cure Administrator in reply to nairrajis]

Thats great.... have u tried with 'Woodfordia Fruticosa'???

it is actually used in almost all Ayurvedic asavas.

Plz try that... I am going to try that at this season

[nairrajis in reply to cure]

@ cure,No, I have not tried Woodfordia fruticosa. I have to enquire around, maybe at the local ayurvedic herbalist. Anyway, how do you make ferment out of this flower?. I donot think, I have seen this flower around here.

[ShooterGeorge in reply to nairrajis]

What is the local common name of this flower "Woodfordia fruticosa"?

[cure Administrator in reply to ShooterGeorge]

Thathirippoovu"(താതിരിപ്പൂവ്

[ShooterGeorge in reply to cure]

Thank you for giving the name.

[cure Administrator in reply to ShooterGeorge]

Most welcome sir

[nairrajis in reply to ShooterGeorge]

@ shooter George,

As Cure, has stated it's malayalam name. I have seen this flowers in my grandmother's house long time back, but no more. They resemble shoeflower, the smaller variety. If you enquire at the angadi kada at Pulimoodu or the one at Peroorkada, they will get you what you want.

[ShooterGeorge in reply to nairrajis]

Thamk you @ nairrajis

[ShooterGeorge in reply to nairrajis]

Right from childhood have seen mother making vinegar by fermenting coconut-toddy. Where do you get good c-toddy now. I need for making vinegar for kitchen use. Flavouring with coconut-toddy-vinegar make many curries tastier, to me.

[cure Administrator in reply to ShooterGeorge]

Neera/sweet toddy or palm nectar is available in Pune.They have established special board to promote consumption of fresh Neera/sweet palm nectar among public.

But the one which is sold by them is hard to ferment.However if u just go bit outside you can get fresh toddy harvested from tree.

I never tried toddy vinegar.But yes in Goa..they use that for some special dishes.

I love jambul vinegar.I don't know if it is possible to get vinegar from 'Karonda'/Carissa carandas.

[nairrajis in reply to ShooterGeorge]

sir, Shooter George,

I got maybe around 400gms, from the coconut plucker who comes to my house regularly. Being fresh toddy, it was used up by my family members, and I used some for kallu appam and it was finished before the day ended, hence, I could not ferment it for future use.

My friend told me that, in front of the Thycaud women and children hospital, a vendor from Parasala was selling akani and fresh toddy on certain days. I didnot find time to enquire about it from the shops around there. Maybe one of these days.

Now, i am again on the lookout for more fresh c-toddy, and this time to really make the ferment. Coconut pluckers may help you get some. try them.

[ShooterGeorge in reply to nairrajis]

Thank you very much for the information. You have given an opening to enquire.

[karch in reply to nairrajis]

@nairrajis...Can you elaborate some things which should be taken care of when making vinegar...

I have some questions :

1.Did you use distilled water?

2. What kind of pot you used?

3. How did you make sure that its getting in right way/or spoiled...as we have to let it sit for long?

[nairrajis in reply to karch]

@ karch,

1) I used water boiled and cooled well.

2) I used ceramic jar (barani in malayalam) or big glass bottles, according to the quantity.

3)there are many methods of making apple vinegar available online, but i chose this one,

earthclinic.com/remedies/ho...

it came out well, you need to keep testing daily, and use clean, dry spoon to stir.

[karch in reply to nairrajis]

@nairrajis ...Did you use starter for the same ...if yes from where did you get the starter ?

[cure Administrator in reply to karch]

karch

I guess for making sirka/vinegar you don't need starter....Wild yeast.....is sufficient...in all ayurvedic ashawas..they just add 'Dhayati flower'.Thoe flowers just speed up process.

But if you want to be very sure...you may add some good raw vinegar (even it is without mother).

[nairrajis in reply to cure]

@ cure,

I am trying to get some jamun, as it is the season here, and am going to make the vinegar as you suggested.

Thanks for your reference to wild yeast. I will have to try that next time or the (താതിരിപ്പൂവ്, which maybe available at the local herbalist.

I usually buy the fresh yeast locally made at the khadi bhavan.

@ Karch,

you can follow either of the above options as stated by Cure. Any issues, enquire around.

[cure Administrator in reply to nairrajis]

nairrajis

I will be trying this just for fun....or else Jambul vinegar by Patnjali is cheap Rs.60/- for 500 ml.

But it will be interesting to use home made vinegar. may be we can add garlic and Cinnamon to enhance taste.

Further,I guess adding 'Dalchini'/Cinnamon will give it some different effect.

I guess Cinnamon will slow down fermentation.

Don't know let us google.

myeastandspices.pbworks.com...

[karch in reply to cure]

Cinnamon works as antifungal/antibiotic...so fermentation will slow down by yeast/bacteria...its better to keep in freeze to slow down fermentation...it will not kill bacteria/yeast...just their activity of multiplying will be slower

[karch in reply to cure]

@cure...'Dhayati flower' may be working as prebiotic...food for yeast/bacteria. But it is not starter for sure...How to find raw vinegar ? as vinegar available in market are distilled , so that further fermentation does not happen...in distilled vinegar no chance of any live bacteria/yeast , so can not work as starter

[cure Administrator in reply to karch]

karch

Yes you are right....Dhayati flowers work as food for yeast and bacteria...These flowers are time tasted and used in all ayurvedic avasva/arishtras for centuries.

Cinnamon also work in same way.I experienced this while crating and releasing co2 for aquarium plants with DIY co2 bottle.

If we add cinnamon in DIY bottle it releases more co2 and longer time...

prezi.com/pzq2whhglo2y/the-...

But as you said..cinnamon may work as antifungal/antibiotic and may kill some of yeast/bacteria.

And we never know which are useful and which are harmful.

So.....the basic idea to add cinnamon is to enhance the flavor.So it is good idea to add cinnamon at the end of process.

Further, as for starter...if you open the Jambul vinegar bottle of Patanjali vinegar...shake it and again close ...and keep that unused for bit longer time....you will see some action.You will notice the bottle is experiencing air pressure from out side air.This means there is presence of some bacteria inside the vinegar which are using oxygen available in bottle. I think Patanjali vinegar is not pasteurized vinegar.

Guess we can use this vinegar as starter.

[cure Administrator in reply to cure]

Hey here is something interesting...

amazon.in/Dr-Patkars-Vinega...

[Hidden in reply to cure]

I am using it

[karch in reply to Hidden]

@Shashikantiyengar ...

How are the results of using this vinegar?

[Hidden in reply to karch]

I use ACV primarily

Also jamun vinegar some times

So really cannot tell about the results

Anyway vinegar is part of my routine

[karch in reply to cure]

Good observation...

[cure Administrator in reply to cure]

By the way....as I am reading more on this....we need to introduce acetic acid bacteria at latter stage...

in first phase is alcohol production....and 2nd phase is conversion of said alcohol to acetic acid.

We should introduce Patanjali vinegar at 2nd stage.

[karch in reply to cure]

I read somewhere that the end of fermentation process all acidic bacteria die off , as the medium is too much acidic for them to survive...and same happens in curd if curd too old and too sour good bacteria die off and so fungus start growing as good bacteria die off

BTW I tried making vegetable Kanji with probiotic capsules...results are good, the fermentation started quickly even in comparatively cold weather. On day 3 the liquid has become sour , but vegetables are not yet soft

[cure Administrator in reply to karch]

hmmmm yes...bacteria die.....so...it is said when wine goes bad it turns to vinegar...

So bacteria which ferments the sugar and converts to wine die.....and new bacteria take charge.

[karch]

Is anyone trying making vinegar at home...eagerly waiting for the response

[nairrajis]

The jamun season is just around the corner. I am enquiring around, and when I get some, I am going to make vinegar. Let's see how it come out. I am going to following Cure's suggestions. Buying from stores is different from making at home.

[karch in reply to nairrajis]

good...We are looking to get benefited from your experience...The smell of vinegar is so pungent that I fear to experiment in an apartment building :)...People will come to my house complaining about smell

[cure Administrator]

lol....true....but guess if you do that on large scale.....

[nairrajis]

Yes, I agree with Mr Cure. I don't think it is going to be that much of a problem.