Asava – “Wild Fermented” Jamun Vinegar

worked as a Chef in Reputed Hotels for about 11 years, in those days felt good about fermentation and how it works. then I have decided to leave the industry for some reasons and take on the catering business. then last year COVID happen and in that lockdown, I tried so many things on fermentation. that’s when I decided to turn my Hobby into a Profession and started my small home-based company. from where I have made 15 kinds of vinegar which is now ready to sell.