Vinegar

food · chemistry · fermentation · history

Made from fruit. Vinegar is created when bacteria turn alcohol into acetic acid, which is why it often starts as apple juice, grapes, or other fruits that ferment.

Sour science. Vinegar contains between 4% to 18% acetic acid by volume, which is the chemical that gives it that sharp, mouth-puckering taste and strong smell.

Kitchen superhero. People use vinegar to flavor salad dressings, pickle vegetables, and cook with it, plus it makes an amazing natural cleaner for windows and countertops.

Ancient invention. Humans have been making vinegar for thousands of years, even accidentally discovering it when wine and beer would turn sour in warm places.

Living transformation. Vinegar is created by tiny bacteria called Acetobacter that eat alcohol and change it into acetic acid through a fascinating natural process.