Kükrer Fermantation

The adventure of Kükrer Fermantation begins in the early 1900s, when Fatma Nine sold the vinegar she had made first in earthenware jugs and then in oak barrels, to the civil authorities of Eskişehir.

Growth of Kükrer Fermantation

Later, as the demands increased, the production of grape vinegar, specially made in oak barrels, was increased in the Kükrer apartment building, located in the Historical Odunpazarı region of Eskişehir and described as the first apartment building of Eskişehir.

At that time, the Kükrer family's Grape Vinegar was so popular that it became popular not only in Eskişehir but also in the surrounding provinces. This date; It is a turning point for the Kükrer family to direct all their investments to the vinegar industry and for Turkey's first and only vinegar produced with 100% natural fermentation method.

Quality Production

Kükrer Fermentation; It continues to grow rapidly in its sector with its expert technical staff. It has registered its production quality and reliability with ISO 9001, ISO 22000, BRC, USDA Organic and FDA certificates. Thanks to the regular training we offer to our staff, we closely follow rapidly developing technologies and current trends and implement them quickly.

It produces the most natural vinegars for you, every step of which is followed meticulously by food engineers. After a 3-month natural fermentation and resting process, the vinegar is filtered in holding tanks and bottled in fully automatic filling machines untouched by human hands, before being delivered to your table.

Located in Eskişehir Organized Industrial Zone; It bottles 200,000 liters of product daily in its facility with an open area of 10,000 m2 and a closed area of 6,500 m2.

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If you want to learn more about agriculture and food industry in Turkiye, visit our website. Please do not hesitate to contact us by mail at [email protected] or to Whatsapp/call us at +90 532 361 51 49.