Apple Cider Vinegar
We carry the famous local apple of Amasya to our facility without crushing them, and we separate the rotten ones by sorting. Then we slice the apples and put them in barrels and ferment them with chickpeas. We put our apples to rest in barrels. This is the natural fermenting process from the old times to the present day is still the same and hasn't been changed. To finish the process, we bottle it by filtering it many times after the resting period of 1 year. We pack our healing vinegar, which we produce without using any additives and preservatives, without pasteurizing. *despite the repeatedly filtering, some residue could appear at the bottom of the bottle.
Store in a cool and dry place. Between 6-10 degrees celsius