Is [how vinegar works] not common knowledge? Does anyone want the 5-tweets-or-less version?
Rectification: white vinegar is not vinegar, it's laboratory-grade acetic acid. Unless you're a chemist, what you want is a food, not an isolate. Ideally a wholesome food, so very much the opposite of an isolate.
P.S. I recently found out I had severe vinegar deficiency. Using unpasteurized apple vinegar because it's exactly the same price as the white vinegar and that sediment is likely nutritious.
That's partly a joke; my first hypothesis is that I had so much dairy I alkalized myself and needed some acidic neutralization.
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