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Vinegar - acidic kitchen staple

Vinegar is an acidic liquid produced through fermentation of alcohol by acetic acid bacteria. Many types exist: wine, apple cider, rice, balsamic, and distilled. Used for dressing salads, marinating meats, and pickling vegetables. Also has preservative properties for home canning.

Vinegar - acidic kitchen staple
  • Produced through fermentation of alcohol by acetic acid bacteria.
  • Many types exist: wine, apple cider, rice, and balsamic vinegar.
  • Used for dressing salads, marinating meats, and pickling.
  • Has preservative properties useful for home canning.
Sour & Tangy Recipes

Alergeny

Sulfur Dioxide and Sulfites

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Nutritional values (100 g of product contains)

Energy
21 kcal
1 %
Proteins
0 g
0 %
Fats
0 g
0 %
Carbohydrates
930 mg
< 1 %
Fiber
0 g
0 %
Salt
13 mg
< 1 %
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