Organic Apple Vinegar

They are fruits grown on perennial trees with high nutritional value, containing vitamins and minerals, antioxidants and phenolic compounds. Many varieties are grown in our country. The provinces where it is grown the most are; Niğde, Isparta and Karaman.

These are vinegars produced according to traditional vinegar making methods and fermented for a minimum of 9-12 months. Since pasteurization and filtering processes are not used in production, the fermentation process continues even during the product usage period due to its natural structure.

The difference of organic vinegar; While in the traditional method, acetic acid formation occurs as a result of natural reactions, in the rapid method, acetic acid and water are mixed in the desired ratio and adjusted to the desired pH (sourness).