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Vinegar is a liquid consisting mainly of acetic acid and water. Nowadays it is mainly used as a cooking ingredient or to add flavour but is still also promoted as a general household cleaner. Commercial vinegars are produced by both fast and slow fermentation processes. Slow methods are generally used for traditional vinegars over months or even years. Fast methods add mother of vinegar (bacterial culture) to the liquid before adding air to oxygenate producing vinegar in 1-3 days. Traditional malt vinegar is used in pickling , flavouring crisps and sauces and of course traditionally served with fish and chips ! There are many types of vinegar available including Balsamic, Rice, Sherry, and wine plus Apple cider vinegar which is often diluted with water or juice and sweetened with honey as a health drink.