Vinegar is a sour, pungent liquid made by adding bacteria to alcoholic liquids such as wine, grain alcohol, etc. Depending on which fermented product the bacteria is added to, you can create a variety of different vinegars.1 For example, red and white wine vinegar are made from red and white wines, apple cider vinegar from apple cider, malt vinegar from fermented barley, balsamic vinegar from aged grape pressings (the aging process makes true balsamic vinegar quite pricey!), and so on.
Note: distilled white vinegar is too harsh for most uses in the kitchen, so don't think you can substitute it for another vinegar in a pinch!2
Nutrition DNA
The nutrition DNA of vinegar. For example, you can see that 1 tablespoon vinegar covers 1% of your daily need of Manganese and 1% of the recommended Calories intake. Hover over the bars to see which nutrient is covered.
