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Vinegar is a liquid consisting of about 5?20% acetic acid , water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. Historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which are still practiced today.