We make vinegar from coconut palm toddy. Toddy is kept in an earthen pot which is sealed airtight for about 45 days and it turn into natural vinegar.

Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and Acetobacter) that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called Acetobacter) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled

Natural vinegar is called jamun ka sirka.... shayad mahuwa ko sadakar jaise sharab banaate hain, vaise hee yah jamun kee sharab kaa hee prakar hai.