Vinegar
CHEHABI
"We preserve tradition through our commitment to organic farming and the art of vinegar-making"
Welcome to CHEHABI Vinegar, where tradition, heritage, and the legacy of a family-owned organic vinegar business, nestled in the picturesque mountains of As-Suwayda, Syria, converge to create exceptional, time-honored vinegar recipes.
Zuheir Chehabi
History
For centuries, Syria's apple cultivation was confined to wild varieties in its mountainous regions. In the early 20th century, Lebanon introduced new apple varieties. In the 1940s, Zuheir el Chehabi planted these in Damascus suburbs but noticed a quality difference due to altitude. In 1956, he established a farm at a higher altitude. To improve apple quality, he conducted extensive research and, in 1971, discovered excellent apples in Jabal el Arab mountain.
This led him and his son, Kinana, to purchase land there in 1974, despite challenges like the distance and the 1973 war. Over four years, they developed the land and began planting apple trees in 1976, importing them from France. This marked the start of their quest to produce outstanding apples in Syria.
Our product
Our vinegar manufacturing process begins with the careful selection of apples. These apples undergo a meticulous crushing process before being placed in chrome metal chambers for fermentation, where they transform into alcohol. After a period of approximately six months, the fermented liquid is carefully extracted and transferred into smaller containers. In these containers, the intricate process of slow fermentation commences, ultimately resulting in the transformation of this liquid into high-quality vinegar.
