Vinegar, a versatile condiment and household staple, is a product of the fermentation of ethanol by acetic acid bacteria. Understanding the proper storage techniques for vinegar is essential to maintain its quality, flavor, and longevity.
Vinegar’s acidity level, typically measured as 5% acetic acid, contributes to its long shelf life. However, exposure to air and temperature fluctuations can compromise its integrity. Proper storage practices help preserve the vinegar’s flavor profile, acidity, and overall quality.
