Make it clear that I am willing to answer such a question. Vinegar, whether brewed or prepared, contains organic component acetic acid, chemical formula CH3COOH. Acetic acid is the diluted concentration of acetic acid, 36%-38%. The acetic acid with high concentration is glacial acetic acid with a concentration of 98%. Acetic acid is an organic monobasic acid, which is the source of sour taste and pungent smell in vinegar. As can be seen from the concentration, acetic acid is corrosive, but less corrosive, and acetic acid is weaker in the acid group (I know that carbonic acid is weaker than its acidity). Corrosiveness refers to the phenomenon that the physical and chemical interaction between environments changes the properties of materials, resulting in the destruction of material environment and its components. Compared with fluorocyanic acid, concentrated sulfuric acid and aqua regia, the corrosiveness of acetic acid can be ignored. Corrosiveness does exist, but it is not enough to corrode unpainted wooden pots, only the painted parts. Having said so much, I wonder if you can understand what I said. I wish you the best of health!