Vinegar is generally divided into two types— culinary and distilled—but the reality is so much more. Vinegar comes in a surprisingly wide variety, and countries around the globe have created their own version of the ancient condiment. In North America, the most common are white vinegar and apple cider vinegar. Americans may also turn to balsamic vinegar. Yet, North Americans in general are restrictive in their exploration of the various kinds of vinegar available. While it is possible to explore the different types in your cooking and pickling, this book is about discovering the uses of vinegar beyond the kitchen. The following chapters will explore the uses of vinegar. It will look at its varied facets but first needs to discuss how to best store vinegar. Only then can you ensure that, in the kitchen or in the sick room, you are employing it at its best.