fermented seasoning, fermented vinegar

Fermented vinegar is most likely just regular vinegar, prepared from natural feedstock by fermentation, as opposed to dilution of acetic acid.  In the US to be called vinegar it has to be fermented, it may not be the case elsewhere.  Fermented seasoning - it's anybody's guess.

All you need is a mother to start the fermentation and it is different than some other ones to ferment all kinds of stuff. We keep about a liter fermenting all the time with a paper towel  over the top of the bottle held in place with a rubber band,.  You just strain off the vinegar once it is finished fermenting and pour what ever wine you have handy into the bottle with the old mother to start another batch.  You can do this for years and years and give pieces of the lager growing mother starter to your friends so they can make their own vinegar.,  makes a great gift for the Holidays too.

Fermented seasoning could be anything: herbs, garlic, whole spices that you put in the wine to ferment them both together into vinegar. Like breads Lucy, put all kinds of stuff into her fermenting vinegar and sometimes boils the contents of the final product to make killer glazes you can't find anywhere else,  Great on any meat.

Happy vinegar making

I decanted and filtered the Cabernet Sauvignon  vinegar leaving the mother behind on the bottom of the right.  I got out the Chardonay  for new batch of vinegar.  The mother was so big, I tossed 80% of it and just poured in the new wine on top of it, covered with a paper towel and now just have to wait.   If the mother gets too big th vinegar will n=be made too fast and fast, like SD isnl't good for complex flavors to develop.  Just store in a dark place for it to do its thing.

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...is what you distil to get distilled vinegar.

In the UK the most common vinegar is malt vinegar. It starts life in the same way as beer, so the first generation is fermented vinegar. That's then distilled to get our malt vinegar.

As I understand it, fermented condiment is a generic term which covers all sorts of concoctions brewed in the Far East (Asia to Americans) from various ingredients, including soy beans. I believe soy sauce is an example of a brewed condiment.