vinegar instead salt

I read a tip from cook's illustrated. It said:

"That every cooks seasons with salt, which works as enhancer of flavors mainly by suppressing our perception of bitterness."

Then it goes on to say that vinegar or lemon juice has the same effect. Use even just white vinegar with only 6% acidity, it will make the dish more flavorful by competing with the bitter flavor compounds with the same taste buds on the tongue. You can also substitute with red wine vinegar, or other varieties of vinegar. Adding about 1/8 teaspoon, it could further reduce the intake of salt in your diet.

But I need to check if vinegar did not contain any salt... The salt percentage in Chinese rice cooking wine is quite high actually. So I am thinking maybe some other vinegar or similar product may have salt added.