vinegar

One easy options seems to be to opt for garlic vinegar instead, as the vinegar is acidic, and doesn't allow the bacteria to thrive?

For example instead of apple cider vinegar just use the plain vinegar you likely already have and use for other things.

I am conscious that the water is reverse osmosis and then I'll add a pinch of celtic sea salt, some apple cider vinegar, and lemon.

After a couple of minutes add soy sauce, rice vinegar, ginger syrup and the noodles, and you are done.

You can get some pretty good Texas brisket, but the vinegar style Carolina BBQ has been a bit disappointing.

The Carolina sauce has more vinegar and less of whatever else the Memphis BBQ sauce had.

I often sautee green beans in a mixture of half soy sauce and half apple cider vinegar, for example.

Bottles started piling up, and now I have a good $100 of wine that tastes like vinegar.

First thing that comes to mind is quality soy sauce and balsamic vinegar.

Well, if they can beat the prices I pay for baking soda and vinegar at the grocery store, I'm in.

You capture more flies with honey than you do with vinegar.

The impurities will mostly be salicylic acid and vinegar.

I understand you mean it metaphorically, but like the expression "you catch more flies with honey than with vinegar" it has no scientific basis.

It would seem to me that a simple application of "you will catch more flies with honey than with vinegar" is all that's at play here, and that the author is tilting at windmills.

They could likely take the "water" off the list by simply using a weaker vinegar, but they probably add it at a different stage of processing to simplify flow, so, no big deal.

Ingredients: Non-GMO Expeller Pressed Canola Oil, Filtered Water, Lemon Juice, White Vinegar, 2% or less of the following: Organic Sugar, Salt, Pea Protein, Spices, Modified Food Starch, Beta-Carotene.