Fermented food has been gaining a lot of popularity these days whether it’s the refreshing kombucha or beloved condiment kimchi. There really is something for every tongue. Vinegar is just one such fermented food. A quick tip is to store vinegar in a cool region of the kitchen or fridge to preserve its flavours and to ensure it does not go bad.
Just a dash of vinegar to your food can elevate the entire profile of the dish. Most vinegar has a strong citrusy flavour but in general, depending on the type, vinegar can be very different in taste. Here is some vinegar you should know about and tips on how to use them.
White Vinegar
White vinegar is the basic vinegar that probably already have in your home. It’s created from ethanol so it has quite a harsh taste in comparison to other vinegars. They have a lot of utility in the kitchen like in pickles, dressings and even ketchup.
Rice Vinegar
Also called rice wine vinegar, this vinegar was a pale yellow tint to it. It is great for marinades and Asian foods. If you enjoy sushi, this is a great substitute for soy dipping sauce.
Apple Cider Vinegar
Though this is easy to find, apple cider vinegar does not have a lot of use in the kitchen. It is often used purely for its health benefits (you can do so, by mixing a spoon on apple cider vinegar with a glass of water).
Red Wine Vinegar
With a robust and tart flavour, this vinegar is amazing. It works great in vinaigrettes, marinades and salad dressings. It can really up the level of any dish.
Balsamic Vinegar
Balsamic, like red wine vinegar, is absolutely delightful. It is expensive but it packs such flavourful punch that you only need is small drizzle on top of your dish.
