What is Vinegar?
[[File:Vinegar infused with oregano.jpg|thumb|right|200px|Vinegar is often [[infused]] with spices or herbs—as here, with [[oregano]].]] '''Vinegar''' is a [[liquid]] containing mainly [[water]] and [[acetic acid]] and used mostly in cooking. It can be made from [[wine]] or other liquids containing alcohol, like [[cider]], [[fermentation|fermented]] [[fruit juice]]s, or [[fermentation|fermented]] [[malt]]. [[Ethanol]] is [[oxidation|oxidized]] from the [[liquid]], resulting in vinegar. Vinegar made from [[Date palm|dates]] is a traditional product of the [[Middle East]].<ref>{{cite journal | doi = 10.1021/ie50319a016 | title = Vinegar from Dates | year = 1936 | last1 = Das | first1 = Bhagwan | last2 = Sarin | first2 = J. L. | journal = Industrial & Engineering Chemistry | volume = 28 | issue = 7 | pages = 814}}</ref><ref>{{Cite journal | url = https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78 | title = Studies in Ancient Technology | last1 = Forbes | first1 = Robert James | year = 1971}}</ref> It can also be made through the use of certain [[bacteria]]. Vinegar contains about 5% of [[Acetic acid]]. The acid makes it [[Sourness|sour]]. In cooking, it is often used as a [[condiment]] to add to [[salad]], fish, [[french fries]] and vegetables like [[pickle]]s and [[cabbage]]. It is much used in [[salad]] dressings. The [[pH]] of vinegar depends on how much acid is in it. Apple [[cider]] vinegar is typically between pH 4.25 and 5.00 if undiluted. Distilled vinegar has a pH of around 2.4. == References == {{Reflist}} {{food-stub}} [[Category:Condiments]]