The vinegar is the result of the fermentation of grape and similar sugary fruits.
100% natural fermentation is used at both stages of the production of Kemal Kükrer vinegars. The sugar content of the fruits is turned into vinegar by acidic acid (vinegar) bacteria with natural methods and natural corncob fermentation process. This is where Kemal Kükrer has distinguished itself, and it ensures the naturalness of its vinegars with this inherited production method.
During the second stage, the corncob increases the surface area and ensures the holding and growing of the vinegar bacteria grown by natural fermentation.
No additives such as yeast, bacteria or fermentation accelerator in any stages is used and vinegar bacteria (acetic acid bacteria) are naturally grown during the production of Kemal Kükrer vinegars.