Daye Hatun Live Vinegars
No mass or industrial production is used in any stage of the production and aging process of our "daye hatun" vinegars. They are prepared in limited quantities and completely "handcrafted".
Our difference from other "traditional vinegars" is that we produce them by adapting "traditional vinegar" to the "Orléans method," using knowledge built on extensive R D. This method is based on long-term, slow fermentation in a cold environment with our own vinegar mother. In addition to technical controls, the identification of each stage through tasting by professional tasters ensures quality.
Our vinegars are carefully selected from renowned products of the most renowned regions to ensure the original flavor and aroma.
The yeasts and bacteria that perform the fermentations are the product's unique natural yeasts and bacteria. No external "vinegar yeast," "live vinegar," or "vinegar mother" has been added, and no agents such as rock salt, raisins, chickpeas, bulgur, etc., which impair the vinegar's properties, have been used.
Thanks to its unique preparation and production, our "daye hatun" vinegars provide the desired natural vinegar acidity levels while also possessing a flavor that highlights the aroma.
The ingredients of our "daye hatun" vinegars are:
While a large portion of vinegar water constitutes , the remaining consists of acetic acid ethanoic acid, also known as "vinegar acid," and various by-products depending on the raw material used. These by-products include organic acids, esters, aldehydes, methylglyoxal, dihydroxyacetone, 2,3 butyleneglycol, acetylmethylcarbinol, diacetyl, and other flavorings.
Unpasteurized and unfiltered pure, natural vinegar is a mixture containing various nutrients, including enzymes, vitamins, and minerals, as well as varying amounts of as yet unidentified substances. Vinegar is known to possess a surprising number of health-promoting properties, and as a homeopathic remedy, it provides symptom relief. Many scientists attribute this to the "unique combination of vinegar's components," stating that vinegar contains "more than 90 different compounds or components, many of which provide tremendous benefits to the human body."
For example, some of the essential health substances found in our "dayehatun" vinegars include amino acids such as tryptophan, threonine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline, and serine, as well as vitamins such as A, B-6, folate, ascorbic acid, thiamine, riboflavin, niacin, and pantothenic acid. It also contains minerals such as calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.
You can use our vinegars with confidence:
Kitchen use:
Provided that you choose the appropriate vinegar in your salads, salad dressings, sauces, desserts, pastries, soups, deglazes, marinades, vegetables, dairy products, poultry, seafood and fish, meat, beverages and fruits, in regular and quick pickle preparation, in short-term high-heat roasting with vinegar (roasting), in baking, in vinaigrettes, chutneys and relishes, and in marinades.
For hot or cold consumption
Drinking plain, with oxymel or sirkencübin, or mixing into various beverages.
For medicinal purposes
Regardless of the product, scientific studies have proven that live vinegars fermented to standards offer a wide range of health benefits. In addition to these basic benefits, research is still ongoing to determine their various healing properties depending on the product they are made from. Because daye hatun vinegar is a "live vinegar," it embodies all these benefits and much more.
For cleansing purposes
It has countless benefits, from removing dandruff to treating fungus between the toes.
