One way to neutralize the acidic taste that results from putting too much vinegar in food is to counterbalance the vinegar taste with other flavors such as sweet, salty and savory flavors. Used primarily as food flavoring, vinegar is made by fermenting ethanol with acetic acid bacteria. There are more than 20 varieties of vinegar including apple cider, balsamic, sherry and wine vinegar.
Vinegar is composed mostly of acetic acid and the manufacturing process may take only a few hours with fast fermentation and up to a year or so with slow fermentation. It has a number of culinary uses with some being an ingredient of marinade, salad dressings and sauces. Vinegar is also used as a condiment and as a main component in pickling processes. Different vinegar varieties also have different levels of acidity, which is why some recipes call for a specific type of vinegar.
Using too much vinegar in food can result in the food having an overwhelming acidic taste. One easy way to fix this cooking mistake is to use other flavors to balance out the acidic flavor. For example, adding more sugar to an acidic dish will level out the taste of vinegar. Adding salt or soy sauce (depending on the recipe) can also help take the edge off the acidic vinegar taste.