Rice vinegar is the most widely used vinegar. It is brewed from rice, which is slightly lighter in color and not strong enough in acidity. It is indispensable for the cooking of most traditional dishes, such as vinegar-stained Chinese cabbage, sweet and sour pork ribs and so on. It can also be mixed with white sugar and white vinegar to make juice for kimchi.
White vinegar contains more chemical components, which are blended with edible acetic acid and other components. It has a mild sour taste and is colorless, and is generally used for cooking vegetables with good colors. Moreover, when stewing ribs soup, adding some white vinegar can help release the calcium in ribs, which is more easily absorbed by the human body.