"Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient. Historically, as the most easily available mild acid, it had a great variety of industrial, medical and domestic uses, some of which (such as its use as a general household cleanser) are still promoted today.Commercial vinegar is produced either by fast or slow fermentation processes."@en . . . .