White Vinegar

Seasonings And MineralsSauceAromaticAcidicSharpCleanNeutralPungent

Nutrition (per 100 g)

Calories: 0
Protein (g): 0
Fat (g): 0
Carbs (g): 0
Fiber (g): —
Sodium (mg): 1

Primarily acetic acid and water; negligible macronutrients and sodium.

Storage

Room temp: up to 3650 days
Refrigerated: up to 0 days
Frozen: up to 0 days

White vinegar is a clear, colorless vinegar made from distilled alcohol diluted to about 5% acidity. It has a crisp, nose-tingling bite and a clean, neutral flavor that does not add color; it cuts richness, sharpens dressings, and excels at quick pickles and deglazing, with common retail strengths from 5% to 10% acidity.

Modern white vinegar expanded with industrial fermentation in Europe and North America using acetobacter to convert grain-based ethanol to acetic acid. Today it is produced globally from corn or sugar-derived alcohol and is a standard acid in pickling and preserved foods across many cuisines.