Vinegar is an acidic seasoning liquid made by fermenting grain or fruit juice until all of the alcohol is converted to acid. It is used worldwide to add flavor and brightness to dishes, in pickling, and as a condiment or garnish. When used as a beverage, it is sometimes called shrub.
The acidity in vinegar is provided by acetic acid, which is produced naturally by bacteria that consume ethanol, which is produced by fermentation. Any process that produces alcohol can be continued to produce vinegar, and as a result, vinegars based on nearly all alcoholic products exist.
Some vinegars include:
- White vinegar (called spirit vinegar in the United Kingdom)
- Malt vinegar, made from malted barley
- Red wine vinegar, white wine vinegar, and champagne vinegar
- Rice vinegar
- Apple cider vinegar
- Sherry vinegar
- Balsamic vinegar, made from grape must
- Sekanjabin, an Iranian honey vinegar
- Chinkiang vinegar, a black Chinese rice vinegar
- Palm vinegar, made from the sap of the sugar palm