The production of vinegar is based on the conversion of alcohol into acetic acid. Historically, vinegar is the oldest and most popular among the seasonings used in gastronomy. It likely appeared simultaneously with the use of wine around 6000 BC, as it is a natural byproduct of alcoholic fermentation. The Greeks extensively used vinegar in cooking and were the first to discern differences in its quality based on its origin. Regarding vinegar’s relationship with health, this dates back to ancient times, as vinegar inherently possesses disinfectant and antimicrobial properties. Ancient physicians such as Hippocrates and Galen utilized vinegar in medicine, as did other civilizations like the Egyptians and Romans.