What is vinegar? About the ingredient vinegar. Including 1,417 recipes with vinegar, nutrition data, and where to find it.
Vinegar is made from the oxidation of ethanol by acetic acid bacteria. The ethanol may be derived from many different sources including wine, cider, beer or fermented fruit juice, or it may be made synthetically from natural gas and petroleum derivatives.
Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar.
Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid before adding air using a Venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.
Vinegar is usually found in the condiments section or aisle of the grocery store or supermarket.
Vinegar is a member of the Spices and Herbs USDA nutritional food group.
|British (UK) term:||Vinegar|
There are 1437 recipes that contain this ingredient.
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