By chance, I came across vinegar culture which captivated me. I couldn’t believe that there were so many health benefits of vinegar created from white rice. Out of curiosity, I started my research in books from the library as well as information from the Internet.

Apparently, people started the trend of drinking vinegar in the US, Europe, China, Japan and Taiwan more than millennium ago.

Our family business uses naturally fermented soya beans to produce soya sauce. Hence I have full confidence in the good bacteria produced in vinegar produced through fermentation. My family and I started buying and drinking some of the imported vinegar. After a few months, I began to question if the imported vinegar had gone through high temperature treatment which would destroy all good bacteria along with it.

I believe that vinegar is really beneficial not only for me, but for my family as well.

Since my family business uses a natural way of creating soya sauce with soya beans, I became convinced that brewing vinegar will not be a problem for me. I started doing research on how white rice, glutinous rice and brown rice could be used in the process of making vinegar. I was encouraged by the thought that this new vinegar that I was creating would be a good beverage for my family.

With that in mind, I determined to choose ingredients that were special and beneficial to the human body.

I chose the five types of grains that Chinese people like myself enjoy. I also discovered the health benefits of red yeast rice for the heart and blood vessels. Hence, I added it to the five types of grains. Thus, my vinegar has six different types of healthy grains namely: corn, brown rice, rice, soya bean, malt and red yeast rice.

The road to success was long and hard. I failed many times and had to dispose of many jars of ‘unsuccessful’ vinegar. Once, I poured away a hundred jars of ‘hard work’. Hard hit by the repeated failures, I was very fortunate to have my lovely wife, Daisy, who supported me and encouraged me to soldier on. I discovered after many failed attempts that making soya sauce and vinegar are two completely different processes. Thankfully, I have learnt precious lessons from each failure, which helped me immensely in the brewing of the six grains vinegar. After many attempts, I successfully produced the first batch of vinegar.

As a consumer myself, I feel that drinking vinegar that has only one flavour is quite boring. After doing extensive research on the internet, I discovered that vinegar can have many different fruity flavours. Using the six grains vinegar I had just developed, I added in some maltose to enrich it’s flavour. To my pleasant surprise, the six grains vinegar became richer with more fragrance.

The 11 flavours that we have in our range are made with natural fruits and ingredients. These include Apple Vinegar, Black Grape Vinegar, Pineapple Vinegar, Chrysanthemum Vinegar, Lemon Vinegar, Ginger Vinegar, Tomato Vinegar, Black Bean Vinegar, Black Date Vinegar, Burdock Vinegar and Banana Vinegar.

It takes great skills to include fresh fruits and ingredients in the vinegar because the fruits have liquid content while the acid content of the six grains vinegar needs to be maintained. Hence, the right combination of each kind of fruit with the six grains vinegar is crucial as the vinegar may be destroyed in the process of production.

Looking back, I am grateful for the support of my family in the last five years. I am full of grateful heart.

Try all 11 flavors of my six grains natural vinegar with absolutely:

  • no artificial preservatives,
  • no pasteurisation,
  • no added salt,
  • no added flavourings,
  • no added colorings,
  • no artificial chemicals.

Insist on buying Kwong Woh Hing’s six grains vinegar.

My family and I insist on drinking this all natural vinegar, and I extend this invitation to you to join me in enjoying this healthy delicious drink.

If there are white substances in the vinegar, be assured that they are natural and completely safe for consumption.

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