Vinegar production requires two separate fermentation steps. Step 1. Fermentation takes place when yeast ‘eats’ sugars and turn the sugars into alcohol.
Vinegar has many uses. As an acid it lowers the pH of your food releasing new flavours and aromas. Such as adding vinegar to chips or on a salad dressing.
Vinegar in an ancient product. Its first recorded use was as far back as 5000BC when it was used to preserve food.