How to make chili garlic vinegar that meets export standards

Chili garlic vinegar is a familiar spice in Vietnamese cuisine, loved for its rich sour and spicy taste and ability to combine with a variety of dishes. However, to produce the product pickled garlic vinegar to meet export standards, businesses need to apply strict processes, from raw material selection to production techniques and quality control.

This article will help you understand how to make chili garlic vinegar, meeting large-scale export requirements, suitable for businesses looking for professional OEM/ODM solutions.

Standard ingredients for making chili garlic vinegar that meets export standards

To produce high quality pickled garlic and chili vinegar, it is necessary to ensure that the input materials meet international standards:

1. Fresh chili

• Priority is given to red chili varieties (hot chili, horn chili…) grown in clean areas such as Son La, Hoa Binh, Nghe An.
  
• Uniform size, shiny shell, no pests or diseases.
  
• Stable spiciness, no impurities.

2. Fresh garlic

• Choose local garlic (Ly Son garlic, Kinh Mon garlic) with high essential oil content, small cloves, strong aroma.
  
• Cleanly processed, no preservatives, no germination.
  

3. Naturally fermented vinegar

• Naturally fermented rice vinegar, apple cider vinegar or cane vinegar (no industrial acids used).
  
• Acidity from 4-6%, mild taste, not harsh, no sediment.
  

4. Supporting accessories (optional)

• Rock sugar or white sugar: creates a balanced taste.
  
• Refined salt: increases flavor and preservation.
  
• Filtered water: use to mix vinegar if need to adjust acidity.
  
• Standard ingredients for making chili garlic vinegar

Standard ingredients for making chili garlic vinegar

How to make chili garlic vinegar

Below is process of making pickled garlic vinegar according to export standards, ensuring hygiene, stability and easy replication:

Step 1: Prepare ingredients

• Chilli:Wash and drain completely. Can be sliced or left whole depending on market requirements.
  
• Garlic:Peel and thinly slice. Soak in diluted salt water for 10-15 minutes to keep white and reduce pungent smell.
  
• Tool:Sterilize glass bottles/jars and utensils with boiling water or hot steam.

Raw material preparation

Step 2: Mix vinegar water

Prevalence:

• 1 liter rice vinegar
  
• 50g sugar
  
• 20g salt
  

Heat the mixture gently until completely dissolved. Let it cool completely before pouring into a jar to avoid discoloring the garlic and chili.

Step 3: Soak in vinegar, garlic and chili

• Arrange garlic and chillies in sterilised jars.
  
• Pour the vinegar mixture over the ingredients until they are completely covered.
  
• Close lid, store in cool dry place, avoid direct sunlight.

Soak in vinegar, garlic and chili

Step 4: Storage and shelf life

• After 5–7 days, the product reaches a delicious absorption level and can be used or packaged commercially.
  
• Shelf life: 6–12 months if stored properly.
  

Quality standards and inspection

To product chili garlic vinegar to be eligible for export, businesses need to achieve a number of strict certifications and inspections:

International certification required

• HACCP: Hazard Analysis and Critical Control Point System
  
• ISO 22000: Food safety management system
  
• GMP: Good Manufacturing Practice

Test criteria to be achieved

• Does not contain harmful microorganisms such as E.Coli, Salmonella
  
• No pesticide residues, heavy metals
  
• Standard pH, acidity, color
  
• Clear, safe, traceable packaging and labels
  

Full compliance with these criteria not only helps expand export markets but also enhances the reputation of Vietnamese brands in the international market.

Quality standards and inspection

Viot Minh Trang – Partner in producing chili garlic vinegar that meets export standards

If you are looking for a manufacturer of pickled garlic and chili vinegar on demand, Viot Minh Trang is the leading choice in the industry with large scale and international standardization.

Viot Minh Trang’s strengths

• Proactively source clean chili and garlic raw materials with traceable origin
  
• Factory meets ISO 22000, HACCP, GMP standards
  
• Accepting processing on request (OEM/ODM), support from formula to packaging
  
• Experienced in exporting to Japan, Korea, EU, USA…
  
• Flexible minimum quantity support, suitable for both startups and large brands

OEM service includes

• Formula development, product R&D on demand
  
• Production – bottling – labeling package
  
• Support for testing, certification and export documentation
  
• Consulting on packaging and label design for each market
  

Whether you are in the F&B business, e-commerce or want to expand your export spice portfolio, Viot Minh Trang always accompanies you with flexible and professional solutions.

Conclude

Understanding how to make chili garlic vinegar that meets export standards is an important first step to bring traditional Vietnamese spices to the world. From clean ingredients, standardized processes to quality control and choosing reputable manufacturing partners – all contribute to creating globally competitive products.

Viot Minh Trang ready to become your strategic partner in the journey to conquer the international market with quality, safe and flexible commercialization garlic chili vinegar products.