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'''Vinegar''' is a food [[condiment]] traditionally made by using a acetic acid forming bacteria (such as those in the genera Acetobacter and Gloconobacter) and to ferment [[wine]] or similar ethanol-containing liquid. In modern times, white vinegar is produced chemically, as it is essentially dilute acetic acid.
'''Vinegar''' is a food [[condiment]] traditionally made by using a acetic acid forming bacteria (such as those in the genera Acetobacter and Gloconobacter) and to ferment [[wine]] or similar ethanol-containing liquid. In modern times, white vinegar is produced chemically, as it is essentially dilute acetic acid.
In addition to its many culinary uses, vinegar is also commonly used to clean [[glass]], cutting through [[grease]] and leaving a smear-free finish. A dollop of vinegar can also be used to stop eggs sticking whilst making poached eggs.
In addition to its many culinary uses, vinegar is also commonly used to clean [[glass]], cutting through [[grease]] and leaving a smear-free finish.
==Types of Vinegar==
==Types of Vinegar==