Brewing Dates Vinegar:
Dates vinegar is a miracle of my Allah's creations, found the least in our markets, it is far better than Apple Cider vinegar.
Add 1 kg of dates & 2.25 liters of water.
Date stones are a cure for heart, you never need to take them out, during the primary fermentation; their oil & nutrients will come out.
Start with the same Aerobic fermentation from the first day. Fermentation loves darkness, so cover your jar with a cloth & tie the knots or use safety pins. Place a small cloth on the jar's mouth & tighten with a rubber band, so as to prevent any dust or insects from falling inside.
Every 3rd day, open the jars & stir the brew properly, you need to avoid any yeast accumulation to be cultured at the top. (You need stirring for the first 3 weeks only.) With CO2 bubbles, the dates pulp will be pushed upwards.
When 30 days have completed, primary fermentation would stop & dates pulp will settle down (as seen in the picture), filtrate and separate the pulp. You will have around 2 liters of fermented dates juice (after evaporation / filtration loss), pour in a single jar till top & ferment for 60 days more.
How the brewing of Halal Vinegar begins ?
Regarding HALAL ruling for different types of vinegars, there is a conflict among various schools of thoughts. It is because they never knew that vinegar can be produced by not following the primary anaerobic fermentation. Aerobic fermentation from the first day will never validate the FERMENT to be consumed as WINE, as it will be dangerous having Acetaldehydes.
Both wine & vinegar are brothers from the same mother, which is sugar, wine hates to breathe & loves anaerobic environment, while vinegar can't exist without breathing, it needs oxidation. Biological vinegar industry makes fruit wine primarily & then oxidize it by passing air bubbles for obtaining vinegar.
When you will see CO2 bubbles during primary fermentation, ethyl alcohol is produced immediately, but to mature it anaerobically is the fundamental of wine-making, we differ in Halal brewing technology of vinegar at this stage, that we keep the alcohol being oxidized from the first day, in this manner, pre-oxidized alcohol changes immediately to other compounds, which can be Acetaldehydes OR Ethyl Acetate that further oxidizes to Acetic Acid.
Pre-oxidized Ethyl Alcohol is dangerous & harmful for drinking, so we have differentiated Halal Vinegar Technology with the traditional vinegar-making.
Other issue for Halal vinegar is to avoid BREWER'S YEAST, because it is obtained while making wine, many Ulama'a have given Fatwa that it is Haram, so to use wild yeasts is the only option for you, some people may use baker's yeast, but I have seen that it imparts a bad taste to vinegar.
When vinegar will be made by the following principals, all doubts will come to an end & every one will agree that Halal Vinegar production is nothing but :
1. Using wild yeasts & avoiding brewer's yeast
2. Fermenting aerobically from the first day, so that the wine is not aged & alcohol is immediately oxidized
By oxidizing the brew aerobically for at least 90 days, it is confirmed that all by-products (either alcohol, acetaldehyde or acetates) of fermentation will be converted to Acetic Acid.
Benefits of Dates Vinegar
The Father of Medicine, Ibnu Sina(Avicenna) (370/980 - 428/1037), in his treasured and famous book “The Canon of Medicine” have mentioned benefits of dates vinegar.
1. It helps remove body toxins
2. helps promote a youthful body
3. helps support a healthy immune system
4. helps maintain healthy skin and soothes irritated skin
5. helps control weight
6. improves digestion and assimilation
7. soothes tight and aching joints and sore muscles
8. it regulates women menstruation
9. it helps to keep blood in the right consistency
10. It improve vision and hearing and treats ear discharge
11. it relieves headache, sinus, asthma and flu
12. It is a powerful cleansing and healing elixir, a naturally occurring antibiotic and antiseptic that fight germs and bad bacteria for a healthier, stronger and longer life.
Thanks
