IkOngkaarSreeVahiguroojikiFateh!
VahiguroojikaKhalsaVhaiguroojikiFateh!
Accorrding to Dass' meagre knowledge, vinegar is the mixture Acetic acid and water. Acetic acid is made from the fermentation of ethanol (alcohol with 2 carbons) by acetic acid bacteria (aab).
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.
So I Think That Vinegar contains Alcohol.
Bhul chuk di khima!
ਸਤਿਗੁਰਬਚਨਕਮਾਵਣੇਸਚਾਏਹੁਵੀਚਾਰੁ॥