Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. There are many types of vinegar, depending on source materials. Vinegar is now mainly used in the culinary arts: as a flavorful, acidic cooking ingredient, or in pickling. Various types of vinegar are also used as condiments or garnishes, including balsamic vinegar and malt vinegar.
