Vinegar making at your home
Tibb-e-Nabawi course
www.tibbenabawi.org was the pioneer in introducing Halal Vinegar technology. Through hard work, trial, and error, we eventually achieved successful results in making vinegar through AEROBIC fermentation. In our process, we don’t allow alcohol to age; instead, we oxidize it right from the 1st day of fermentation.
Everything in this world is designed by Allah to decay; nothing is permanent—not even the sky, sun, mountains or stars. Decay of this world is Allah’s WILL, and we often see it in food, vegetables, fruits, and more.
When fruits rot or spoil, it’s typically due to yeast and mold breaking them down. However, this same yeast is a blessing in vinegar-making, as it transforms the fruit's sugar into alcohol and Carbon dioxide gas.
Learning to make vinegar at home is such a valuable knowledge. In historical texts, Muslim physicians have praised the Sakanjabeen drink (combination of Sirka and Angabeen in Persian, i.e. vinegar and honey).
I love the RUBY RED, pomegranate vinegar, & I started my fresh batch on November 1st 2024.
During 15-20 days of primary fermentation, you can see the CO2 bubbles coming up, the process is very fast & you can listen to the sound of bubbles in the video below.
https://www.youtube.com/shorts/sJvJkiUrsMY
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