Listing description Vinegar is a liquid consisting of about 5–20% acetic acid (CH 3 COOH), water , and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria . Vinegar is now mainly used as a cooking ingredient, or in pickling . As the most easily manufactured mild acid , it has historically had a great variety of industrial, medical , and domestic uses, some of which (such as its use as a general household cleaner) are still commonly practiced today. Detailed description Commercial vinegar is produced either by a fast or a slow fermentation processes. In general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar ( bacterial culture ) to the source liquid before...
Cider is a fermented alcoholic drink made from fruit juice, most commonly and traditionally apple juice, but also the juice of peaches, pears ("Perry" cider) or other fruit.