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    Not many foods play the role of both a prized cooking ingredient and household cleaner.

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    The word vinegar derives from the French “vin aigre,” or sour wine. It has been traced back to 5000 B.C.E. in Babylon, not just for cooking but as a medicine, a preservative, and a drink to boost strength and promote wellness.

    Legend describes vinegar’s discovery when a forgotten wine was left in storage for several months, causing it to ferment and turn sour.

    Vinegar is a combination of acetic acid and water made by a two-step fermentation process.

    First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice. This liquid ferments into alcohol.

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  • The alcohol is then exposed to oxygen and the acetic acid bacteria Acetobacter to ferment again over weeks or months, forming vinegar. The U.S. Food and Drug Administration requires vinegar to contain at least 4% acetic acid, but may range up to 8% in commonly used vinegars.

    Although acetic acid is responsible for the tart and pungent flavors and odors we recognize, vinegar also contains tr

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