- White vinegar adds an extra zing of flavour to marinades and sauces.
- It functions as a tenderizing agent for vegetables and can activate baking soda as a leavening agent for baked goods.
Vinegar constitutes acetic acid and water. The acetic acid is obtained from the fermentation of bacteria and can be of varied flavours. Non-fruit vinegar is one of the most preferred vinegar for cooking purposes. Shake well before use. Keep in cool and dry place, away from sunlight. Close the bottle air tight after use to keep fresh.
