Vinegar, by its nature, doesn’t really expire in the traditional sense, thanks to its acidic content which acts as a natural preservative and keeps it from becoming a breeding ground for unwanted bacteria. So, that bottle of vinegar in your pantry, despite being open for five years, is likely still safe to use. The “best by” date usually refers more to the peak quality rather than safety. Even after this date, vinegar typically retains its functional qualities.
Now, there are a few things to keep in mind with older vinegar, especially with the ones having sediment at the bottom. This sediment often forms over time as mother of vinegar, a naturally occurring compound that’s harmless and can even indicate a good fermentation process. If the vinegar smells like vinegar - the sharp, noted aroma you always been encountering - it’s still effective and usable. You can strain out the sediment if it’s a bother for culinary purposes.
From a siddha-ayurvedic perspective, vinegar is often used to balance kapha dosha due to its sour properties, and can be incorporated in small amounts. However, always consider the state of your agni (digestive fire) and how your body reacts to sour foods. With its strong pungency, vinegar should be used mindfully in cooking.
If you’re using vinegar for cleaning, the age or imperfections likely won’t matter much. In terms of using vinegar for home remedies, it’s best to ensure quality and cleanliness though, especially for applications that might come in contact with oil skin or open cuts, as it’s always good to be cautious. Don’t worry about old vinegar making you sick unless its appearance or smell significantly changes, which suggests contamination.
