RE: Jamun Vinegar

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Jundab Bin Abdullah Al-Alaqi ~ جُنْدَب بن عبد الله العَلَقي‎

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Jun 28, 2014, 3:20:26 AM6/28/14

to Jundab Bin Abdullah Al-Alaqi ~ جُنْدَب بن عبد الله العَلَقي‎

Assalam O Alaikum,

Jamun are low in Brix & unless some sugar is also added; you can never have a strong vinegar out of this fruit, furthermore, its seeds are bitter & you can have a bitter vinegar because (usually) the whole fruit is fermented. Easiest for you will be dates vinegar or dried figs vinegar.

Procedure by Hakeem Abdul Basit is to add 100 grams of mustard seeds in 2 kg Jamun & the air-tight earthen-pot is kept under sun for 30 days. Such a vinegar will definitely have some residual alcohol. Our Halal Vinegar Technology is the best in this world & we have spent years of trials before we brought the concept to you. Using wild yeasts & brewing aerobically from the first day removes all the doubts & such a vinegar is totally Halal & the most healthy.

-----Original Message-----
From:
Sent: Monday, June 23, 2014 4:48 AM
To: sh...@tibbenabawi.org
Subject: Tibb-e-Nabawi (Sallallaho Alaihe Wasallam): Jamun Vinegar making recipe

This is an enquiry e-mail via http://tibbenabawi.org/ from:

Assalam O Alaikum,

I came across this website searching the recipe of making Jamun vinegar using islamic method. I am diabetic and want to make Jamun vinegar at home.

Please if possible send me easy recipe of making Jamun (I have frozen fruit). I also came across Hakeen Abdul Basit video he said use 2 kg Jamun and 100gm rye/rei in a jar and put them in sun for one month. I am not clear which rye or rei he is talking about and second when i see your method both are different. He also talks about Tib-E-Nabvi (SAW).