All vinegar ingredients contain acetic acid, but the sources are different. Relatively speaking, red vinegar is better

Red vinegar is generally made of wheat husk as the main ingredient and added with medicinal koji or spicy ingredients. Yeast is made by the polygonum method, acetic fermentation is carried out with wheat husks, and the vinegar is aged to increase esters.

White vinegar is divided into two types: general white vinegar and rice vinegar. Rice vinegar is made from rice, sorghum, soybeans, etc. Processed ones are more expensive. Generally speaking, white vinegar mostly contains chemical components, and is blended with edible acetic acid, glacial acetic acid, etc. I don’t need to say who is better or worse.

However, It’s unclear what’s going on now. Who can guarantee that the red vinegar you buy is not blended with chemical raw materials and added with pigments?

As for how to use it, because white vinegar is colorless, it is mostly made in some form. It is used in light-colored dishes, and red vinegar is used in some colored dishes. But as long as you don’t care about the color and appearance of the dishes, it doesn’t matter. Use whatever you like, and the taste and texture of the finished dishes will be the same.