page_title: Vinegar
section_title: Fruit
hierarchical_section_title: Vinegar / Varieties / Fruit
caption_attribution_description: English: A plastic bottle of commercially produced persimmon vinegar, with a small bowl of the same. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). Persimmon vinegar purchased from a northeast Ohio-area Korean grocery store. Persimmon vinegar produced in South Korea.
context_page_description: 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.
  As the most easily manufactured mild acid, it has historically had a wide variety of industrial and domestic uses.
context_section_description: Fruit vinegars are made from fruit wines, usually without any additional flavoring. Common flavors of fruit vinegar include apple, blackcurrant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain in the final product. Most fruit vinegars are produced in Europe, where there is a market for high-price vinegars made solely from specific fruits (as opposed to non-fruit vinegars that are infused with fruits or fruit flavors). Several varieties are produced in Asia. Persimmon vinegar, called gam sikcho, is common in South Korea. Jujube vinegar, called zaocu or hongzaocu, and wolfberry vinegar are produced in China.
  Apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present. It can be diluted with fruit juice or water or sweetened (usually with honey) for consumption.
  A byproduct of commercial kiwifruit growing is a large amount of waste in the form of misshapen or otherwise-rejected fruit (which may constitute up to 30 percent of the crop) and kiwifruit pomace. One of the uses for pomace is the production of kiwifruit vinegar, produced commercially in New Zealand since at least the early 1990s, and in China in 2008.
  Pomegranate vinegar is used widely in Israel as a dressing for salad, but also in meat stew and in dips. Vinegar made from raisins is used in cuisines of the Middle East. It is cloudy and medium brown in color, with a mild flavor. Vinegar made from dates is a traditional product of the Middle East, and used in Saudi Arabia and the Gulf countries.
caption: Persimmon vinegar produced in South Korea
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