Vinegar can be made from any fruit, but the most common ingredient is grapes. The fruit is fermented with the addition of a microorganism like yeast, which turns the sugars in the fruit into alcohol. To make vinegar, a second group of bacteria known as Acetobacter turn the alcohol into acetic acid, which is another name for vinegar.
Vinegar has a wide variety of uses, like as a ceramic cleaner, but is mainly used as a food seasoning and pickling liquid. Vinegar can be added to many foods to improve their taste, most commonly salad dressing and sauces. There are typically very few calories in high-quality vinegar.Learn More
Consumption of excessive amounts of vinegar is unhealthy. It is a relatively strong acid, and can irritate the throat and stomach, damage tooth enamel, weaken bones, and strain the kidneys.Full Answer >
Vinegar is created through the fermentation of ethanol by acetic acid bacteria. When a slow fermentation method is used, the process takes anywhere from two months to a year. With a quick fermentation process, typically used for commercial vinegars, a bacterial culture called "mother of vinegar" is added to the ethanol liquid, and then air is added. Vinegar can be made this way in as little as 20 hours.Full Answer >
Vinegar is acidic and contains acetic acid. The pH of vinegar varies by type. Distilled white vinegar can have a pH as low as 2.4, while palm vinegar has a pH between 5 and 6.Full Answer >
The benefits of apple cider vinegar include freshening the mouth, alleviating mosquito bites and soothing skin, whether suffering from psoriasis, eczema or blemishes. It can also be used in addition to, or instead of, shampoo for oily, dry or lackluster hair.Full Answer >