Cleaning Vinegar (10%)

White Vinegar is mainly used as a natural food acidulant/ flavourant. White Vinegar is made by fermenting distilled alcohol and can also be used for cleaning purposes. This cleaning vinegar is much stronger than cooking varieties, with an acidity level of 10%, making it ideal to dilute for use as a natural cleaning product.

The many possible culinary applications for white vinegar make it an easy sell as a kitchen staple. It has a stronger and somewhat harsher flavor than other types of drinkable vinegar, so you probably wouldn’t want to drink it by itself. However, it can be a very practical ingredient to have on hand as part of a recipe.

Some of the most popular uses for white vinegar in the kitchen are:

• Pickles: When paired with pickling spices and water, white vinegar makes a great base for crafting a wide array of quick pickles, including vegetables, fruits and eggs.
• Salads: A splash of white vinegar can brighten up the flavor of some types of traditional and composed salads. Always start with a small amount and conduct a taste test before adding more — it’s easy to go overboard and ruin the dish!
• Marinades and sauces: White vinegar gives an extra zing of flavor to marinades and sauces. In marinades, the acid in the vinegar also functions as a tenderizing agent for meats, seafood and vegetables.
• Baking: White vinegar can be used alongside baking soda as a leavening agent for baked goods. The acidic vinegar reacts with the alkaline baking soda and releases carbon dioxide gas that helps baked goods rise.
• Cheesemaking: Some cheeses can be crafted from milk and white vinegar. When added to milk, acidic vinegar alters the milk proteins, allowing the curds and whey to separate. The result is a mild, soft cheese.