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A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar. Fermenting the solution twice turns the liquid into a weak acetic solution thus creating a sour tasting substance. There are numerous materials containing sugar that are used to create vinegar such as fruits (apples, berries, coconuts, grapes, melons, peaches), grains (sorghum, rice, barley malt), whey, sugars (mollases, sugar cane, honey, maple syrup), and vegetables (beets, potatoes) however, the most commonly used varieties are apple cider vinegar and distilled white vinegar, also known as spirit vinegar.

Distilled white vinegar which is made from distilled alcohol, is most often used for pickling and canning foods as well as for a variety of cleaning tasks such as removing calcium deposits from utensils or coffee makers, cleaning windows, removing grease, and cleaning floors. This type of vinegar is distilled from grains into a solution with an acidic acid content of 4% to 6% and has a very displeasing taste. Apple cider vinegar is made from fermented apples providing a mellow, fruity taste and is a common ingredient in sauces, dressings and foods in many different recipes. Other varieties of vinegar available that are commonly used included wine vinegars (sherry vinegar, raspberry wine vinegar, white or red wine vinegar), rice vinegars, malt vinegars, herb flavored vinegars, and balsamic vinegars. Vinegar that has been opened should be stored in a cool, dark location and should be used within six months. Unopened vinegar can be stored indefinitely.

USDA Nutrition Facts

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