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Raw, unfiltered with mother, naturally fermented vinegar of kafal (bayberry) sourced from Kumaoni forest
Kafal is a tiny fruit, astringent and very sour. Most people aren’t familiar with it since it grows only in the Himalayas. Those of us who grew up in the Kumaon region looked forward to the 20 days every year when they were available. This vinegar is all the more special to us since it is a vivid part of our childhood. The Kafal is sourced from villages of the districts of Nainital and Almora. We follow the traditional method of using the whole fruit in a water and sweetener solution. The naturally existing bacteria on the skins of the fruits start the fermentation. The contents of each barrel are turned every day.
How to store: Keep away from direct sunlight and heat. Store in a cool, dry place. Refrigerate once opened.
Shelf life: 36 months
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