Nim-Véda Australia Organic Raspberry Vinegar with the Mother Enzyme - 150 mls

Our vinegar fermentation process is 100% natural and contains only the highest quality ingredients. First, we ferment the fruit to extract the alcohol and then we further ferment the alcohol in order to extract the Acetic Acid (Vinegar). Our Vinegar contains only the fruit and no additional ingredients or preservatives – just as Nature intended.

All our fruit is handpicked and crushed naturally and then placed in vats with the MOTHER culture, allowing it to cure from anywhere between 5-6 months. So you get the best quality vinegar there is, we place our vinegar in oak barrels for 1-2 years to age before being bottled, allowing all the flavours and medicinal benefits to develop completely.

Why not try one of our natural fruit vinegars:

• Apple Cide
• Cherry
• Raspberry
• Quince
• Blueberry

Note: As Vinegars are 100% natural with no chemical processing you may notice that a foggy substance begins to occur in the vinegar. This is NATURAL, as the vinegar is exposed to oxygen (this will occur once you open the bottle) the MOTHER enzyme will begin to form, we recommend straining the vinegar before every use with a tea strainer.