Vinegar in an ancient product. Its first recorded use was as far back as 5000BC when it was used to preserve food.
It has a long history as a medicinal tool dating back to 2000BC. Even today many take vinegar for its medicinal properties.
Modern vinegar making is a complex process and professional vinegar makers have been around since around 3000BC.
Vinegar is even mentioned several times in the bible.
The Romans also used vinegar to preserve food and on their travels to purify water.
During the Black Plague many people took vinegar as a preventative against the disease. The corpses were even treated with vinegar to try to remove the disease.
Modern ”accelerated vinegar making technology” was only really possible from around 1870 when Antoine-Laurent de Lavoisier (1743 – 1794) found out oxygen respiration was essential for the vinegar production. Louis Pasteur built upon this discovery in the early 1800’s in research into the existence of micro-organisms and first identified the particular bacteria that produces vinegar. He named it “aceterbacter”.
In the 18th century Hermann Boerhaave built the first commercial accelerated vinegar making machinery after discovering the rate of vinegar production is proportional to the amount of air provided