Vinegar

Vinegar is a liquid produced through the fermentation of ethanol by acetic acid bacteria, resulting in a sour taste and acidic properties. It commonly originates from fermented foods like wine, apples, or grains. Vinegar is used in cooking for flavor enhancement, in food preservation, and for cleaning due to its antimicrobial qualities. There are various types, including apple cider vinegar, white vinegar, and balsamic vinegar, each with distinct flavors and uses. Its acidity generally ranges between 4-8%, making it effective in balancing flavors and as a natural disinfectant.