An acidic liquid produced through the fermentation of ethanol by acetic acid bacteria.

Vinegar dates back at least 10,000 years, mentioned in records from Babylon. It is found in European, Asian, African, and Middle Eastern cultures.

Vinegar variations were created all over the world. These variants then spread through human migration and interaction.

There are many types of vinegar, including malt, wine (red and white), cider, rice, and balsamic.

Food, Fermentation and Micro-Organisms by Charles Bamforth (2005)

“What Is Vinegar?” by Bethany Moncel (2020) https://www.thespruceeats.com/what-is-vinegar-1328647