Storage Conditions:Use cold. After opening, be sure to keep the lid closed in the refrigerator. Keep away from sunlight. Leaving the lid open or keeping it in a warm environment will accelerate fermentation, and the vinegar will lose flavor and aroma.
In Sifa Ana Fermented Workshop vinegars, the essence of the vinegar comes from the flowers, plants, and fruits themselves. No additives that could impair the vinegar's aroma, such as vinegar mother, chickpeas, salt, or bulgur, are used. The process proceeds naturally through long-term fermentation.
Fermentation is then completed, depending on the activity of the yeast and bacteria in the fruits, plants, or flowers.
Throughout the process, our expert team regularly conducts tastings and analyses. Once the targeted values are achieved, the vinegars are aged and then bottled.
All Sifa Ana Fermented Workshop vinegars are handmade and produced in limited quantities.
They are not pasteurized or subjected to any filtering process.This ensures that the desired natural acidity levels are achieved,
while also producing healing vinegars with a distinctive, alluring aroma and impressive flavor.
Thanks to our unique setup and production, our Sifa Ana Fermented Workshop vinegars provide the desired natural vinegar acidity levels while also boasting a flavor that highlights the aroma.
You can use our vinegars with peace of mind.
Let the vinegar you receive from the courier rest in the refrigerator for at least 24 hours.