Vinegar is the residue of alcohol volatilization, which is very corrosive. Generally, the acetic acid concentration of vinegar is below 7%, but it can reach more than 45% when blended with vinegar essence, which will cause burns to the mouth and esophagus and be harmful to human body. You'd better not eat it. Vinegar does not contain nutrients in vinegar, so it is not easy to go moldy and deteriorate, but it also lacks the fragrance and nutritional function of vinegar. Therefore, it is better to be jealous unless necessary. It should be reminded that glacial acetic acid is corrosive to some extent. If you accidentally come into contact with skin or clothes, please clean them in time.

People often eat cold salad in summer, and white vinegar is the most used one. There are two kinds of white vinegar products on the market at present. A synthetic vinegar, also called vinegar essence, is diluted with glacial acetic acid. Its sour taste is very strong, but it has no fragrance. This kind of vinegar does not contain all kinds of nutrients in vinegar, so it is not easy to get moldy and can only play a single seasoning role. Note that some small shops or farmers' markets sell white vinegar mixed with industrial glacial acetic acid, which is absolutely inedible. Because industrial glacial acetic acid contains a lot of free inorganic acids, heavy metals and other substances harmful to human body, long-term consumption will seriously endanger the health of consumers. The other is vinegar brewed from grain. For example, Longmen and Tiankuan use high-quality rice as the main raw material and adopt international advanced liquid submerged fermentation technology to produce white vinegar, which fills the gap that there is no high-acidity pure grain fermented white vinegar in China. Experts suggest that people prefer natural food now, so it is best to use vinegar brewed from grains.