Thanks for posting the article and infographic. I’m a huge fan of vinegar. Using it as plant food is new to me; I’ll have to try that for my next bouquet of flowers!
You can also use vinegar in a pinch if you're baking and the recipe calls for buttermilk but you don't have any. Just add about 2 teaspoons of white vinegar per cup of milk, and let it sit for five minutes. (Yes, it's going to look slightly curdled, but I promise, it works.)
Plus, it's really good at breaking down fats, so I'll use it to clean dishes if I'm baking something that is super sensitive to fats (like meringue). No chance of oily residue from prior uses.
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