Vinegar is an important condiment, which is an acidic liquid brewed from rice, wheat, sorghum, distiller's grains and other foods by fermentation. The sour taste in vinegar mainly comes from acetic acid produced by grain fermentation. In addition, vinegar also contains organic acids such as lactic acid, succinic acid, citric acid, grape acid and malic acid, so good vinegar tastes mellow.

The medicinal efficacy of vinegar is also widely recognized by people, for example, it has the functions of softening blood vessels, caring skin and lowering blood fat. But people with hyperacidity should consider it as appropriate! Vinegar has only the above effects, thanks to Acetobacter (a probiotic). So vinegar is a natural probiotic.

However, it should be noted that vinegar can be divided into brewing vinegar and synthetic vinegar according to the production method of vinegar. Fermented vinegar is made of grain by microbial fermentation. Synthetic vinegar is made by blending edible acetic acid with water, souring agent, seasoning, spice and edible pigment, and has no medicinal value except sour taste. So we'd better choose to brew vinegar in our life.