The chemical compound found in vinegar is acetic acid. Vinegar is created through the fermentation of ethanol by acetic acid bacteria, resulting in a sour-tasting liquid commonly used in cooking, salads, and preserving foods. The concentration of acetic acid varies in different types of vinegar but is generally around 4-8% in table vinegar. Besides culinary uses, vinegar has applications in cleaning and as a natural preservative due to its antimicrobial properties, making it a versatile household item.