Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process that brings more than just flavor.

Acetic acid fermentation makes vinegar and kombucha. When talking about fermented forest berries or naturally occurring fermentation , ethanol or acetic acid fermentation will be the process occurring ...

Acetic acid bacteria are responsible for vinegar's characteristic tang. ... In ancient times, the condiment was often a by-product of the fermentation of alcoholic beverages.

Eventually, the acetic acid becomes prolific, and the beverage becomes apple cider vinegar. This is now primarily an acetic acid fermentation, or vinegar. At each of these stages, ...

It's not a lot of ethanol, since the bacteria in the SCOBY converts much of it into acetic acid. Too much alcohol would actually stop the fermentation process. So most kombucha teas have less ...