Vinegar, a product of the acetification of fermented carbohydrates, has long been valued for its culinary versatility as well as its potential health benefits. Its production involves a dual ...

Food fermentation is the process of creating food or changing the properties of food using microbes. Many cultures started fermenting foods to preserve them. For example, fermenting vegetables allowed ...

Vinegar is a combination of acetic acid and water made through fermentation. It's a product produced "by bacteria that converts ethanol into acetic acid," explains Robert Hutkins, PhD, a professor of ...