Vinegar

Vinegar is often infused with spices or herbs—as here, with oregano.

Vinegar is a liquid containing mainly water and acetic acid and used mostly in cooking. It can be made from wine or other liquids containing alcohol, like cider, fermented fruit juices, or fermented malt. Ethanol is oxidized from the liquid, resulting in vinegar.

Vinegar made from dates is a traditional product of the Middle East. It can also be made through the use of certain bacteria. Vinegar contains about 5% of Acetic acid. The acid makes it sour.

In cooking, it is often used as a condiment to add to salad, fish, french fries and vegetables like pickles and cabbage. It is much used in salad dressings.

The pH of vinegar depends on how much acid is in it. Apple cider vinegar is typically between pH 4.25 and 5.00 if undiluted. Distilled vinegar has a pH of around 2.4.

Vinegar Media

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  A variety of flavored vinegars, for culinary use, on sale in France

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  Fast aerobic fermentation stainless steel vessels

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  A glass bottle of commercially produced raisin vinegar (Arabic: خل عنب), with a small bowl of the same. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). Raisin vinegar purchased from a Cleveland, Ohio-area Lebanese grocery store. Raisin vinegar produced in Turkey.

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  Persimmon vinegar produced in South Korea

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  Coconut vinegar from the Philippines

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  鎮江香醋という黒酢の一種。*2005-12-24投稿者KENPEIが撮影。--Kenpei 2006年1月7日 (土) 14:17 (UTC)

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  A bottle and bowl of commercially produced Sherry vinegar, produced in Sanlucar de Barrameda, Spain.*Photo taken in Kent, United States.

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  A beverage made from apple vinegar in China