Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleaner) are still commonly practiced today.
Commercial vinegar is produced either by a fast or a slow fermentation processes. In general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days.
The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes place by the following reaction:
Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC.
Apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. It can be diluted with fruit juice or water or sweetened (usually with honey) for consumption as a health beverage.
Balsamic vinegar is an aromatic aged vinegar produced in the Modena and Reggio Emilia provinces of Italy. The original product—Traditional Balsamic Vinegar—is made from the concentrated juice, or must, of white Trebbiano grapes. It is very dark brown, rich, sweet, and complex, with the finest grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper, and ash wood. Originally a costly product available to only the Italian upper classes, traditional balsamic vinegar is marked "tradizionale" or "DOC" to denote its Protected Designation of Origin status, and is aged for 12 to 25 years. A cheaper non-DOC commercial form described as "aceto balsamico di Modena" (balsamic vinegar of Modena) became widely known and available around the world in the late 20th century, typically made with concentrated grape juice mixed with a strong vinegar, then coloured and slightly sweetened with caramel and sugar.
- CH3CH2OH + O2 → CH3COOH + H2O
- Condiment for beetroot – cold, cooked beetroot is commonly eaten with vinegar and other ingredients
- Condiment for fish and chips (UK: chips; US: French fries) – in Britain, Ireland, Canada, and Australia, salt and malt vinegar is sprinkled on chips. In Canada, white vinegar is also often used.
- Flavoring for potato chips (UK: crisps) – many American, Canadian, British, and Australian manufacturers of packaged potato chips include a variety flavored with vinegar and salt.
- Vinegar pie – a North American variant on the dessert called chess pie. It is flavored with a small amount of cider vinegar and some versions also contain raisins, spices and sour cream.
- Pickling – any vinegar can be used to pickle foods.
- Cider vinegar and sauces – cider vinegar usually is not suitable for use in delicate sauces.
- Apple cider vinegar – Usually placed on the table in small bowls or cups so that people can dip their crab meat into it. Also mixed with water and used to steam crabs.
- Substitute for fresh lemon juice – cider vinegar can usually be substituted for fresh lemon juice in recipes and obtain a pleasing effect although it lacks the vitamin C.
- Saucing roast lamb – pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a sauce.
- Sweetened vinegar is used in the dish of pork knuckles and ginger stew, which is made among Chinese people of Cantonese backgrounds to celebrate the arrival of a new child.
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Sushi rice – Japanese use rice vinegar as an essential ingredient for sushi rice.
- Commonly put into water-pepper sauce, for general palate preference.
- Red vinegar – Sometimes used in Chinese soups.
- Flavoring – used in the Southern U.S. to flavor collard greens, green beans, black-eyed peas, or cabbage to taste.
- Commonly put into mint sauce, for general palate preference.
- Vinegar – especially the coconut, cane, or palm variety – is one of the principal ingredients of Philippine cuisine.
- White vinegar can be used as flavoring in ham and beans.
- It is used in the making of escabeche fish.
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