Honestly very confused by how it can be a mainstream condiment/dressing. For me it’s just acidic. Doesn’t really taste of much but sorta tingles on my tongue/throat. Sorta like when you burp up a little stomach acid or a milder version of when you throw up stomach acid. Very confused about salt and vinegar chips and any sort of vinegar based salad dressing.
The reason they are made similarly is basically because it’s a “spoiled” alcoholic fermentation. For instance if you try to make cider and screw up, it transforms into cider vinegar. Rice vinegar comes from sake, etc.
Sure that makes sense. Helps to get a little more detail, thanks.