Deutsch: Essig
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria.

In the food context, 'vinegar' refers to a sour liquid made by fermenting alcohol, typically from wine, beer, or cider. Vinegar is commonly used in cooking and baking for its acidic and tangy flavor, as well as its ability to tenderize and preserve food. Here are some examples of different types of vinegars and their uses:

1. Balsamic vinegar - a sweet and tangy vinegar made from grape must, commonly used in salad dressings, marinades, and as a finishing touch for dishes like roasted vegetables or grilled meats.
2. Red wine vinegar - a tangy vinegar made from red wine, commonly used in salad dressings, marinades, and as a flavoring for sauces and stews.
3. White wine vinegar - a milder vinegar made from white wine, commonly used in salad dressings, marinades, and as a flavoring for sauces and stews.
4. Apple cider vinegar - a tangy vinegar made from fermented apple cider, commonly used in salad dressings, marinades, and as a flavoring for sauces and stews.
5. Rice vinegar - a mild and slightly sweet vinegar made from fermented rice, commonly used in Asian cuisine for dressings, marinades, and dipping sauces.
6. Malt vinegar - a dark and tangy vinegar made from malted barley, commonly used as a condiment for fish and chips in British cuisine.
7. Champagne vinegar - a light and delicate vinegar made from champagne, commonly used in salad dressings and as a finishing touch for dishes like grilled seafood or vegetables.
8. Sherry vinegar - a nutty and slightly sweet vinegar made from sherry wine, commonly used in Spanish cuisine for dressings, marinades, and sauces.
9. Fruit vinegar - a vinegar made from various fruits such as raspberry, pomegranate, or fig, commonly used in salad dressings, marinades, and as a flavoring for sauces and stews.
10. White vinegar - a strong and acidic vinegar made from diluted grain alcohol, commonly used in pickling, cleaning, and as a substitute for lemon juice or other acidic ingredients in cooking.

Vinegar is a versatile ingredient used in a wide range of cuisines and dishes, and can be used as a marinade, dressing, condiment, or flavoring agent. It is often used to add a tangy or acidic flavor to dishes, or to tenderize and preserve food.