Vinegar

Vinegar is an odorous <a href="/facts/Aqueous_solution/eRNr3MH2">aqueous solution</a> of diluted <a href="/facts/Acetic_acid/uyBKA2Pd">acetic acid</a> and trace compounds that may include <a href="/facts/Flavorings/sGR38zXy">flavorings</a> or naturally occurring organic compounds. Vinegar typically contains from 5% to 18% acetic acid by volume.
Usually, the acetic acid is produced by a double <a href="/facts/Fermentation_in_food_processing/pWDlWfkd">fermentation</a>—converting simple <a href="/facts/Sugars/jb5KXRHT">sugars</a> to <a href="/facts/Ethanol/3lCLfBSP">ethanol</a> using yeast, and then converting ethanol to acetic acid using <a href="/facts/Acetic_acid_bacteria/VFvfB5hP">acetic acid bacteria</a>. Many types of vinegar are made, depending on source materials.
The product is now mainly used in the <a href="/facts/Culinary_arts/ekcLxQhq">culinary arts</a> as a flavorful, acidic <a href="/facts/Cooking_ingredient/YWVfGWD1">cooking ingredient</a>, <a href="/facts/Salad/TTkkxT9F">salad</a> dressing, or <a href="/facts/Pickling/lKvv4uJA">pickling</a> agent. Various types are used as <a href="/facts/Condiment/KnnUnv0o">condiments</a> or <a href="/facts/Garnish_(cooking)/LwH5J1FM">garnishes</a>, including <a href="/facts/Balsamic_vinegar/48g1o2UK">balsamic vinegar</a> and malt vinegar.
As an easily manufactured mild <a href="/facts/Acid/FySU18n1">acid</a>, it has a wide variety of industrial and domestic uses, including functioning as a <a href="/facts/Cleaning_agent/L3Jp6f1f">household cleaner</a>.

Vinegar open-in-new

Vinegar