Vinegar

Sauce And CondimentSauceTartSharpAcidicCleanPungent

Nutrition (per 100 g)

Calories: 21
Protein (g): 0
Fat (g): 0
Carbs (g): 0.9
Fiber (g): —
Sodium (mg): 5

Values vary by vinegar type; distilled is nearly zero in sugars while balsamic retains some from grapes. Use as a general average for culinary planning, not for canning specifications.

Storage

Room temp: up to 1095 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Vinegar is a clear, tart liquid produced by fermenting alcohol into acetic acid. It tastes sharp and clean, cutting richness and setting a bright edge in dressings, marinades, and sauces. In cooking it deglazes browned bits, quick pickles vegetables, and balances sweetness; common retail types include white distilled, apple cider, rice, wine, and balsamic.

Developed independently across early civilizations, vinegar spread through the Mediterranean, East Asia, and Europe as a staple acid for seasoning and preservation. It is made by acetic fermentation of wine, cider, rice wine, or other alcohols, and remains integral to cuisines from French and Italian to Japanese and Filipino.