Difference between revisions of "Vinegar"
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* [[Canning]] | * [[Canning]] | ||
| + | {{Main|Tea}} | ||
| − | [[ | + | ==See Also== |
| + | * [[Preservation (food)]] | ||
| + | * [[Sour]] [[taste]] or [[flavor]] | ||
| + | * [[Ayurvedic medicine]] | ||
| + | * [[Traditional Chinese medicine]] | ||
| + | * [[Western herbal medicine]] | ||
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| + | ==References== | ||
| + | {{reflist|2}} | ||
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| + | [[Category : Food Terms]] | ||
| + | [[Category : Food Preservation]] | ||
| + | [[Category : Food and Drink]] | ||
| + | [[Category : Food]] | ||
| + | [[Category : Food Storage]] | ||
| + | [[Category : Ayurvedic Medicine]] | ||
| + | [[Category : Traditional Chinese Medicine]] | ||
| + | [[Category : Western Herbal Medicine]] | ||
| + | [[Category : Health]] | ||
Revision as of 09:41, December 26, 2014
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.
Types of Vinegar
- White vinegar
- Red wine vinegar
- Balsalmic vinegar
- Rice vinegar
- Umeboshi vinegar
- Malt vinegar
- Apple cider vinegar
See Also
For a more detailed treatment, see Tea.
See Also
- Preservation (food)
- Sour taste or flavor
- Ayurvedic medicine
- Traditional Chinese medicine
- Western herbal medicine