Jamun Vinegar (Jamun Sirka)

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The Jamun (Syzygium Cumini) fruit pulp or juice is used to prepare Jamun Vinegar (also called Jamun Sirka).  Jamun Vinegar can be used as other vinegar in cooking, but it actually has a great medicinal importance. It is used as a home remedy in many cases and Ayurveda recommends it in the management of abdominal diseases. It is beneficial in flatulence, gas, abdominal distension, bloating, diarrhea, dysuria etc. It is also recommended for diabetic patients to manage the hyperglycemia.

How to Make Jamun Vinegar

The unripe Jamun fruit juice is best to prepared Jamun vinegar. It can also be used in diabetes mellitus. However, Jamun vinegar can also be prepared from ripe Jamun, which is considered as more beneficial in abdominal problems.

Best Method to make Jamun Vinegar

IngredientsQuantity
Jamun Fruit Pulp Juice1000 ml
  1. Take a glass jar, which can store up to 1 liter.
  2. Now, extract the pulp from the Jamun fruits.
  3. Squeeze Jamun pulp in both hands to extract its juice.
  4. Measure the quantity for which you want to prepare Jamun vinegar. We consider preparing 1000 ml vinegar.
  5. Now, put the Jamun juice in a clean glass jar and cover the container with cheesecloth. It will let more air into the Jamun juice.
  6. Now, leave the covered container in a dark and warm place. In a cold place, you can also keep the jar in warm water to maintain the temperature and stimulate fermentation.
  7. Leave the jar with Jamun juice for 8 weeks. Don’t forget to stir it once a week.
  8. After 8 weeks, filter the Jamun juice into another container to remove its floats & thick scum over the liquid.
  9. Again leave it for another 4 to 6 weeks. Filter again to separate the Jamun Vinegar.
  10. Your Jamun Vinegar (Jamun Sirka) is ready to consume.
Jamun Vinegar
Homemade Jamun Vinegar

Alternate Method

IngredientsQuantity
Jamun Fruit Pulp1 Kg
Filtered WaterQ.S.
  1. Take a glass jar and put in Jamun Fruit Pulp in it
  2. Pour enough water into the container to cover the Jamun fruit pulp.
  3. Cover the container with cheesecloth. It will let more air into the Jamun mixture.
  4. Place the covered jar containing Jamun mixture in a dark and warm place.
  5. Leave the jar with Jamun mixture for 2 months and you should also stir the mixture once a week.
  6. Retrieve the jar containing Jamun at the end of 2 months fermentation period. You will see the layer of scum formed due to natural fermentation process on the top of the liquid.
  7. Filter the liquid using cheesecloth into another glass jar.
  8. Now, again cover the new glass jar with the cheesecloth and let the liquid stand for another 4 to 6 weeks in a warm and dark place.
  9. Now, Jamun Vinegar is fully fermented. Filter it again and transfer to storage container.

Note: Old Jamun Vinegar is considered best. It would be best if it is left for another 3 to 4 months before its use so that it is processed completely and acquires all medicinal properties.

PHARMACOLOGICAL ACTIONS

Jamun Vinegar (Jamun Sirka) is antihyperglycemic, but it does not decrease the blood sugar level beyond the normal range. Therefore, people taking Jamun Vinegar without any other allopathic medicines have never observed hypoglycemia.

It also acts as antibacterial, so it can inhibit the growth of many microbes involving in the occurrence of infections. Due to this property, it is indicated in urinary tract infections.

Medicinal Properties

  • Antihyperglycemic and anti-diabetic
  • Antihyperlipidemic
  • Antimicrobial
  • Carminative
  • Cholagogue
  • Appetizer
  • Digestive Stimulant
  • Anti-obesity
  • Diuretic

Ayurvedic Properties

According to Ayurveda, Jamun Vinegar primarily acts on Kapha Dosha and reduces it. It can increase Pitta Dosha, so it should be best to avoid it in excess amount if you have any increased Pitta Symptoms.

Jamun Vinegar (Sirka)
Jamun Vinegar (Sirka) preserved in a glass bottle

Jamun Vinegar Indications

Jamun Vinegar (Jamun Sirka) is indicated in following health conditions:

  • Diabetes Mellitus (hyperglycemia)
  • Splenopathy
  • Stomachache
  • Flatulence
  • Intestinal gas
  • Abdominal distension
  • Bloating
  • Diarrhea
  • Dysuria

Jamun Vinegar Benefits & Uses

Jamun Vinegar helps to improve appetite and acts as stomachic tonic. It increases the production of gastric juices and helps in the digestion. Its carminative action helps to combat with flatulence and intestinal gas and abdominal distention. It also has mild diuretic action, which helps to manage the dysuria (painful or difficult urination).

Dosage & Administration

The general dosage of Jamun Vinegar (Jamun Sirka) is as follows.
Children3 drops per Kg body weight *
Adults10 ml *
Maximum Possible Dosage (adults)30 ml Per Day (in divided doses)
* Twice a day with equal amount of water
Best Time to Take: Immediately After Meal

Safety Profile

Jamun Vinegar (Jamun Sirka) is likely safe to use in recommended dosage as described above and it should be taken immediately after. It is best to avoid it after milk products.

Side Effects of Jamun Vinegar

However, Jamun Vinegar is less likely to cause any side effects when used carefully. Its excess use may lead to following side effects:

  • Heartburn – common
  • Burning sensation in the abdomen
  • Gastritis (inflammation of stomach linings)
  • Esophagitis (inflammation of esophagus)
  • Burning sensation in the lower end of alimentary canal
  • Hypokalaemia (low potassium level in the blood) – very rare and can only occur with dosage more than 100 ml per day

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