Most Popular types of Vinegar…

Vinegar is one of the few, extremely  versatile tools in your kitchen.  It can be used for anything from making salad dressing and marinaded , pickling , to cleaning the house and even to be used around plants in your backyard or garden.

I personally live it .. i cannot imagine having my salad without its tangy taste regardless of if I am using the white vinegar or Apple cider one .

Did  you know there are many different types of vinegar ? You can see lots of varieties in your grocery store. I am sure you have at least 2 or 3 of them, right now in m your pantry.

So. I have create a list of the most popular vinegar variations, with the flavor profile and use. Maybe that will inspire you to try something new tomorrow.

How Is Vinegar Made?

Distilled white vinegar is made by feeding oxygen to a vodka-like alcohol made out of grain. This process is causing bacteria to grow and acetic acid to form. It is those acids that give vinegar its sour taste. Vinegar can be made from any alcohol—wine, cider, beer etc. Thanks to that , it is possible to have so many vinegar varieties.

Does Vinegar Go Bad?

Sometimes you will notice that  your vinegar has turned cloudy, or the color is different than before.  It absolutely does not mean it has gone bad. Due to the acidic nature of vinegar, it can be kept on your shelf indefinitely.

You can also notice  the  sediment at the bottom of the bottle. This  occurs naturally in vinegar over time and will not  affect the taste. Vinegars with a higher acidity level (distilled white or apple cider vinegar) are more likely to experience these changes. For your own piece of mind,  you can simply filter out the sediment using a paper coffee filter.

TIP* Store the vinegar  in a cool, dry place away from heat and light, and always keep a tight lid on the bottle.

What Is the Mother of Vinegar?

Mother of vinegar (Mycoderma aceti) is a mix of cellulose and the good bacteria  that can be found in fermented alcohols or, more commonly, unpasteurized vinegar. It is most often found in apple cider vinegar and, it is sole responsible for creating that’s characteristic  cloudy appearance. It is safe to consume and will not affect the taste. It is said that  mother of vinegar contain healthy prebiotics,  lots of vitamin B, and iron – making it a highly desirable substance for many health-oriented users.

Health Benefits of Vinegar

Nowadays , it become immensely popular as a part of  healthy lifestyle, to drink the solution of apple cider vinegar. Its health benefits  have been discussed by doctors and  natural/holistic healers for centuries. Apple cider vinegar is high in acetic acid, which many people  believe will  help to improve blood sugar and insulin levels.

Additionally, apple cider vinegar is claimed to  keep people, who consume it, feel fuller for longer than those who do not. Because of this, it is often used during dieting and  losing weight process.

         ** Popular  Types of Vinegar**

Distilled White Vinegar

White vinegar is the most common type of vinegar used in America, and chances are in most parts of the world as well. I can make a bet with you ,that’s there is a bottle if it , sitting somewhere in your cabinet. While white vinegar may be too pungent for many recipes, it is a main ingredient use in pickling various fruits and vegetables. It also  can be used in zesty barbecue sauces, salad dressings, and ketchup.

Apple Cider Vinegar

After the white vinegar, this one is the second most recognizable. It is made by adding bacteria and yeast to the liquid of crushed and strained apples to create a fermentation process. Sugar is then added to the mixture, making the liquid alcoholic.

Apple cider vinegar has a yellowish/golden tone  and can be used ,with intention of adding a tart and subtle fruity flavor to marinades, salad dressings, tea, coleslaw, and chutneys.

Balsamic Vinegar

This Italy  proud and joy. It is the only type of vinegar that is not produced by fermenting alcohol. Like a fine wine, balsamic vinegar is made by aging pressed grapes in oak barrels. And just like wine, the older the balsamic, the higher the price tag. Balsamic vinegar has a distinct sweet and zesty flavor that can be drizzled over both savory and sweet dishes. Or mix it with olive oil for a classic balsamic vinaigrette dressing.

White Wine Vinegar

This type of vinegar begins from white wine and is considerably less acidic than white vinegar as well as   the apple cider vinegar. The light, far sweetness of white wine vinegar makes it a refreshing addition to salad dressings and soups. In addition, this vinegar is an excellent alternative to use for pickling vegetables.

Red Wine Vinegar

Red wine vinegar is  quite similar to its white wine equivalent. It is derived from a red wine base, and offers a sweet, less acidic taste as well. This Mediterranean staple offers a smooth flavor profile that is perfect for use in vinaigrettes and reductions.

Rice Vinegar

This one is a staple  ingredient in Asian cuisine, that is present literally in every household. Rice vinegar is developed from fermented rice wine. Bringing a sweeter flavor than white wine or red wine vinegar, this ingredient can add tasty Asian twist to barbecue sauces, marinades, or pickled vegetables.

Kombucha Vinegar

A less known variety of vinegar is made of kombucha (fermented tea) and the addition of yeast and bacteria. Kombucha vinegar is essentially over-fermented kombucha, valued as an addition to salads.

Malt Vinegar

Malt vinegar with a somewhat hazel aftertaste is  extremally common In the British Isles. It is produced by fermenting barley malt and beech shavings, which are then used to make beer (they are injected with bacteria and the whole thing is passed through a carbon filter to discolor). The resulting malt vinegar contains 4-5% acid. The English sprinkle it on the famous Fish and chips, marinate in its vegetables that do not have to keep their color, such as onions and meat, usually lamb.

Red Rice Vinegar

While red wine vinegar comes from red wine, red vinegar is derived from fermented red rice. It offers a much milder flavor than red wine vinegar, which means the two cannot be substituted for one another.

Champagne Vinegar

Champagne vinegar offers quite similar flavor profile  to white wine vinegar. It is produced from champagne so , it offers a light, refreshing crispness that is perfect for creating delicate dressings.

Black raspberry vinegar

This type of pf vinegar it is immensely popular in Korea. It is famous for its antioxidant properties. This culinary delight features two natural ingredients, white vinegar, and fresh black raspberries. Vinegars are perfect in marinades, salad dressings and sauces.

Persimmon vinegar

It is called “gam Sikcho” in Korean language.  It is very traditional condiment, food ingredient, and beverage base in Korean cuisine. Persimmon vinegar is reported to help reduce liver cholesterol and prevent metabolic disorders induced by chronic alcohol intake.

Herb Vinegar

Herb vinegar is a type of homemade vinegar. You can make it with an existing vinegar as the base, such as white wine or red wine vinegar (avoid distilled vinegar, since it is too sharp). The herbs can be anything, such as garlic chives, rosemary, basil, mixed dried herbs, basil, thyme, rosemary, various types of pepper, garlic, lemon, nuts etc.

Sherry Vinegar

This one, let say is a more glamorous cousin of balsamic vinegar.  It can pack a big punch into your favorite recipes. Its nutty, rich flavor offers less sweetness than balsamic vinegar. It is also potent, which means that it should be used sparingly – especially as a substitution. Sherry vinegar was actually made by accident. This Spanish native vinegar is said to be the result of a few barrels of sherry that were found to contain too much acidity. While this ruined the drink, it produced a new favorite product for chefs. It comes in regular or aged variety.

Coconut Vinegar

If you cannot get your Asian recipes to taste “just right”,  it might be because you do not have coconut vinegar — a white vinegar with a sharp, acidic, slightly yeasty taste. This staple of Southeast Asian cooking is made from the sap of the coconut palm and is especially important to Thai and Indian dishes.

Honey Vinegar

Called “Oxymel” honey wine vinegar (not cider vinegar) was well known and  advertised as the cure all over 2500 years ago by no one else than  Hippocrates himself – The father of modern medicine. The best one is the one  not filtered or pasteurized and contains “The Mother”, just like in Apple cider vinegar case.

Black Vinegar

Black vinegar, also known as “Chinkiang vinegar”, hails from the eastern China city Zhenjiang. It offers an earthy and smoky umami flavor thanks to a combination of fermented glutinous rice, wheat, and millet. This pantry-staple for Chinese cuisine can be used to pair with dumplings, duck, and various Asian dipping sauces.

Sugar Cane Vinegar

This vinegar is produced by fermenting the syrup obtained from crushed sugar cane.  You will think, that while cane vinegar is drawn from sugar cane, it will give you nice and sweet flavor profile.  So, this may come as a surprise, but in fact the Sugar cane vinegar offers a surprisingly un-sweet flavor profile often compared to malt vinegar. Slightly acidic and sweet. A must in the Indian Kitchen. It is widely used for pickling and in chutneys.

Jujube Vinegar

The jujube vinegar  is widely produced in China. It is made from Jujube fruit, that is popularly eaten as a snack. When the fruit is dry, its looks like a date, therefore it is called a Chinese date. Chinese people believe that is the jujube can nourish blood; it has strong bactericidal ability, can enhance liver function, promote metabolism, dilate blood vessels, help to reduce blood pressure, and prevent cardiovascular diseases. The jujube vinegar can enhance renal function, have a diuretic effect, and can reduce urine sugar levels, and the vinegar also contains anti-cancer substances

Beer Vinegar

Just as it names suggests, this type of vinegar is made by fermenting any type of finished beer. It offers a remarkably similar flavor profile to barley-based malt vinegar, which makes it an ideal alternative to use with classic fish and chips. Beer vinegar offers a wide variety of flavors, since any beer can be used to produce it. From stouts to pale ales, each type will create a unique blend of flavors.

Raisin Vinegar

Popular in Middle Eastern cooking, raisin vinegar offers a soft, mild taste and signature cloudy brown color. It can be used to create traditional agrodolce sauce and Turkish dishes. Try infusing it with a little cinnamon to bolster its mild flavor. Salad dressings made with raisin vinegar will add an unconventional taste to your greens.

Fruit vinegar

Among fruit vinegars, raspberry vinegar or pomegranate vinegar is worth mentioning. Raspberry vinegar contains even more vitamins than apple cider vinegar (especially vitamin C and fiber). It is also rich in B vitamins and phosphorus, magnesium, iron, calcium, and folic acid.

Apricot Vinegar

Apricot vinegar is derived from dried apricots, making it a fruit vinegar that can easily be made and stored in your kitchen. Use this vinegar to add a sweet, complex flavor to salad dressings and marinades.

Jamun Sirka Vinegar

This vinegar is extremely popular in India. Patanjali Jamun Vinegar is an ayurvedic proprietary medicine made with finest quality of Jamun fruit pulp (jamun guda). Jamun cider vinegar is basically jamun pulp or juice which can be used in cooking as vinegar, and it adds taste to the food. Jamun cider vinegar is a home remedy which is used in treating abdominal diseases. It is helpful in curing diabetes, diarrhea, gas problem, bloating etc. Whether you are looking to add a healthy habit to your daily routine or infuse new flavors into your cooking, there is a wide variety of vinegar to use along the way. And if you are used to a few favorites, try switching it up with different fruity, tangy, or exotic flavor profiles.

Wood vinegar

made of deciduous wood (of a tree or shrub –  shedding its leaves annually) , mainly beech, oak, and cherry resin. Once used in industry and pharmacy, it is now made into wood tar used as an impregnating oil for lubricating wooden surfaces. Composition of wood vinegar: Methanol; acetic acid.

Acid vinegar

this is an artificial product made of acetic acid diluted with water. It is the cheapest and the worst-quality vinegar product.

Cleaning Vinegar

Cleaning vinegar is not a food grade product at all. In fact, it is unsafe to ingest. With an acidity of 6 percent, (most vinegar is 5 percent) it is a great natural solution for cleaning most surfaces in the home. You can make an all-purpose spray with cleaning vinegar the same way you would white vinegar—with a ratio of one part vinegar to one part water.

Industrial Vinegar

Like cleaning vinegar, industrial vinegar, which is sometimes called horticultural vinegar, is dangerous to ingest. Industrial vinegar usually has between 20 to 30 percent acid and is used for a variety of tasks from cleaning commercial buildings to killing weeds.