Vinegar is a liquid consisting mainly of acetic acid and water. Vinegar is now mainly used as a cooking ingredient. At Annapurna, vinegar is produced by deploying both the fast and the slow fermentation processes. These methods are used with traditional vinegars, and fermentation proceeds over slowly, giving it a rich natural texture. The longer fermentation allows the vinegar to breathe and helps it develop a unique taste.

Vinegar is a liquid consisting mainly of acetic acid and water. Vinegar is now mainly used as a cooking ingredient. At Annapurna, vinegar is produced by deploying both the fast and the slow fermentation processes. These methods are used with traditional vinegars, and fermentation proceeds over slowly, giving it a rich natural texture. The longer fermentation allows the vinegar to breathe and helps it develop a unique taste.