What Is Vinegar? – Making, Benefits, Uses, Storage, Cooking

Vinegar is a kind of common flavoring ingredient. It’s great for enhancing the taste of many recipes.

In addition, vinegar helps to protect the nutrients in food and is beneficial to our health in many ways.

In cooking, vinegar is popularly used in many sorts of recipes, including pickles, salad dressings, hot drinks, soups, sauces, marinades, and more.

What is it?

The name ‘vinegar’ comes from the old French words vyn (wine) and egyre (sour).

Vinegar is an acidic liquid.  Essentially, it’s a dilute solution of acetic (ethanoic) acid in water. This is an aqueous solution of acetic acid and trace chemicals that may include flavorings.

Typically, it contains around 5-8% acetic acid by volume.

There are many types of vinegar, depending on the source materials used for making them. The most popular and useful vinegars are distilled white vinegar and apple cider vinegar.

How is vinegar made?

Vinegar is an alcoholic liquid that has been allowed to sour.

This acidic liquid is produced through the fermentation of ethanol by acetic acid bacteria. In most countries, commercial production of vinegar involves double fermentation; ethanol is produced by the fermentation of sugar by yeast.

It can be made from a variety of base ingredients. The quality and flavor of the vinegar depending on the source ingredients.

What Does Vinegar Taste Like?

The taste of vinegar varies according to the base ingredients used in making it. The primary taste of vinegar is tingling acidity. The tart flavor of vinegar is due largely to its acetic acid content.

Vinegars, depending on the type, have many other flavors as well. For example, vinegar aged in wood, like balsamic vinegar has a complex flavor with a mild sweetness attached to them.

Vinegar made from fruits, like wine vinegar, has a fruit taste. Similarly, apple cider vinegar, malt vinegar, rice vinegar, and others all have different secondary tastes.


As we have said, the primary component in all vinegars is acetic acid. There is an amazing variety of vinegar available to you.

The most common types of vinegar are wine, distilled, cider, malt, and rice.

The majority of the vinegars come from wine. Among these, white and red wine vinegars are the most popular.  Balsamic and sherry vinegars involve complex production methods and years of aging in wooden jars.

Malt vinegar is made from malted barley and rice vinegar comes from fermented rice wine.

Distilled white vinegar is made by feeding oxygen to grain alcohol, causing bacteria to grow and acetic acid to form.

Vinegar Uses

Vinegar is a common ingredient in several recipes both for flavor and fermentation.

The acid content and tangy flavor of vinegar make it an excellent ingredient in marinades, salad dressing, sauces, soups, and pickling.

While preparing marinates, the acetic acid in the vinegar helps to tenderize meat by breaking down its fiber.

It’s used in pickling brines as a preservative. Like yeast, vinegar is used in cooking and baking to simulate a chemical reaction that softens and lightens the final product.

Distilled vinegar is a good disinfectant and a household cleaning ingredient.

Also, vinegar has many household and medicinal uses.

Cooking with vinegar

Vinegar is an ages-old cooking ingredient both as an ingredient and table condiment.

It’s a fantastic flavoring agent that adds tartness to food and balances the flavors of other ingredients in the recipe.

The acetic acid in the vinegar helps to make the dishes light and elevate the flavor. Salads, sauces, and mayonnaise get their mild tart ad sweet flavor because of the vinegar.

Simply drizzling a few drops of vinegar over some of the dishes can instantly elevate its flavor. You can use distinctive types of vinegar to achieve the desired flavor profile for your dishes.

Nutrition and Benefits

Vinegar with the lowest calories like distilled vinegar has no nutrient value but a few other vinegars contain a trace amount of nutrients. Also, most of them are free of sugar and sodium.

Malt vinegar contains a significant amount of gluten from barley. Distilled white vinegar made from grains contains less than the gluten threshold amount of 20 parts per million.

Practitioners of natural medicine often recommend apple cider vinegar for lowering blood sugar, reducing cholesterol, and weight loss.

The antibacterial agents in vinegar may help to disinfect small cuts and wounds. Some people use it as a natural remedy to manage skin irritations and blemishes.

Some use vinegar for teeth whitening, dandruff treatment, and acne removal.

Unfortunately, there is no scientific backing to prove the aforesaid medicinal uses of vinegar.

Vinegar Substitute

While you are preparing a recipe that requires vinegar and you don’t have any vinegar in the house, then the best substitute would be lemon or lime juice.  The citric acid in lemon is a good alternative to acetic acid in vinegar.

Importantly, citrus cannot be used in all dishes, baking, or cleaning up. But it works well for most vegetable and meat dishes that require vinegar.

One type of vinegar can also be used as a substitute for another type of vinegar depending on the flavor profile of your recipe. For a detailed report, read another post on the complete list of substitutes for all types of vinegar.

Where to Buy Vinegar

Most types of vinegar are readily available in any grocery or supermarket.  If you are looking for an exotic or a special brand of vinegar, you can get it from online stores in e-commerce web portals.

Look for well-known brands of vinegar that are exclusively specialized in vinegar making and sales.

With little effort, you can also make any type of vinegar at home.


Pasteurized vinegar doesn’t require refrigeration. It can be preserved for a couple of years in a tightly closed container at room temperature.

The acidic content in the vinegar naturally prevents bacterial growth and spoilage.

Unpasteurized vinegar with mother content may get spoilt as it is prone to bacterial growth and sedimentation. In such a scenario, it is better to stock the unpasteurized vinegar in a refrigerator.