Vinegar is a product that is utilized worldwide.

Vinegar was used as a medicine, a

preservative, and a beverage in Babylon in 5000 B.C.E. (Chan, 2022). According to
Harvard, Legend says that a forgotten wine was left in storage for several months,
causing it to ferment and become sour, leading to vinegar discovery. Vinegar, on the
other hand, can be made in a number of different ways from various raw materials.
Because vinegar's primary antimicrobial and flavoring ingredient is acetic acid, it
contributes to the sensory properties of foods and can be added or made naturally during
fermentation.
However, rice (Oryza sativa) has long been regarded as the Philippines' most
important food crop. It is considered a staple food in the Philippines because it is so much
more than just food. Rice is so ingrained in the Filipino culture that, for them, no meal is
complete without it. According to the Philippines – Rice and Green Revolution, it is
produced in Central Mindanao, Southern Mindanao, the Western Visayas, and Luzon.
Almost 9.5 billion tons of palay were produced in 1989. In 1990, Palay supplied 27% of
the value added to agriculture and 3.5% of the GNP.
Asian people use rice vinegar and vinegar made from other raw materials a lot (Chen
& Chen, 2009; Xiao and others, 2011). Rice vinegar was regarded as an essential
component of numerous dishes, including sushi rice, salad dressings, pickled vegetables,
and even slaw. Fermented rice is typically used to make rice vinegar. Rice vinegar, which
comes from rice or rice wine (from a mother wine), is widely used as a condiment in Asia
and other continents. This is because it has a lower acidity quotient than white vinegar
and other varieties.