Vinegar

Description

Vinegar is a sour liquid produced by fermenting ethanol (alcohol) with acetic acid bacteria. It typically contains 4–8% acetic acid and water, giving it its sharp, tangy taste.

Pickling:
Used to preserve vegetables like onions, cucumbers, carrots, and chillies. Main ingredient in Indian achar (pickle) recipes.

Flavor Enhancer:
Adds tanginess to dishes like chutneys, sauces, noodles, and fried rice. Used in salad dressings and marinades.

Meat Tenderizer:
Helps soften meat and enhance flavor during marination.

Baking:
Combined with baking soda to help cakes and breads rise.

Preservative:
Inhibits bacterial growth and extends shelf life of food.