Established in 1876 as a vinegar store, Uchibori Vinegar now produces an array of vinegars including rice, sushi and fruit varieties, using traditional Japanese brewing and fermentation techniques.

An experienced vinegar maker talks about the product at a plant in Taiyuan, Shanxi province. [Photo provided to chinadaily.com.cn] TAIYUAN — In North China's Shanxi province, the versatility of ...

I’ve just entered a stuffy attic room with Paul-Olivier Claudepierre, the co-owner of the last artisanal vinegar producer in the central French city of Orléans. Hefty wooden barrels line the space, ...

An curved arrow pointing right. Kurozu is Japanese black vinegar made using a 200-year-old technique of naturally fermenting ingredients outdoors in giant clay pots. It takes at least a year until ...

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The government is targeting to ease the oversupply in coconut by training farmers and women’s groups to make vinegar using natural products, the Department of Agriculture (DA) said on Wednesday.

At temperatures between 150-190°C, wood vinegar is produced, followed by combustible gases that are burned off to yield biochar. Each batch of pyrolysis yields 25 liters of wood vinegar and 15-20 kg ...