Ingredient Information

Function

Vinegar is a versatile liquid that is produced from the fermentation of alcohol. It has an acidic taste, a pH of 2.4 and is commonly used as a food ingredient and condiment. Vinegar is found in dressings, sauces, mustards and potato chips. It is used as a pickling agent for pickles and other vegetables, and is sometimes used as a substitute for lemon juice in cooking and baking. There are many types of vinegar, which vary depending on what liquid the ethanol was fermented in.

Apple cider vinegar comes from apple must, which is the ground pulp, seeds and peel of apples. It is most often sold unfiltered. Balsamic vinegar is produced from grapes, usually the white variety. It is aromatic and expensive. Traditional white vinegar comes from a variety of grains such as wheat, corn, barley or rye. Vinegar is sourced from other foods like raisins, cane sugar, coconut, rice, dates and honey.

Other Use and Industries

Vinegar is used medicinally to treat an upset stomach, dandruff and sunburn. It is a great facial toner. Vinegar is an effective household cleaner, especially when combined with baking soda. It is used agriculturally and in the home to remove chemical residue from fruits and vegetables.

Health Effects

Vinegar is an acid liquid with a pH of 2.4. It is often used medicinally as a topical agent or ingested orally. It has been reported to aid in weight loss, help absorb calcium and lower the effects of Type 2 diabetes. It is useful in removing chemical pesticides from foods. Care should be taken to purchase organic apple cider vinegar and balsamic vinegar because apples and grapes are on the “dirty dozen” list of foods with the highest amount of residue from chemical pesticides and herbicides. Those with a gluten intolerance, allergies and celiac disease should be careful when consuming distilled white vinegar because it could be sourced from wheat or barley.

Origins

Vinegar is produced from the fermentation of alcohol in a variety of substances. Its key ingredient is acetic acid, which gives it its taste. The word “vinegar” comes from the French words "vin aigre", which mean “sour wine.” It was first discovered when someone unintentionally left a batch of wine unattended for days and it fermented.

Vinegar is obtained from the oxidation of ethanol in a liquid like wine, fruit juice or beer. There are two traditional processes for creating vinegar that differ based on the speed of fermentation. The faster process takes from several hours to several days, and requires machinery to promote oxygenation. The slower process takes from weeks to months and occurs naturally. In this method, a non-toxic slime called “mother of vinegar” sometimes accumulates on the top of the liquid. It is harmless and can simply be removed. Apple cider vinegar comes from must that is fresh pressed from the skin, pulp and stems of apples. Balsamic vinegar comes from white grapes and is traditionally made in Italy. Distilled white vinegar is the cheapest variety of vinegar, and is most often sourced from grains like rice, wheat, barley and corn.