Nowadays, there are more and more types of vinegar. Seeing the dazzling variety of vinegar makes the choice difficult again. So what exactly is the difference between these? How should everyone eat it? I believe you will understand after reading today’s article by Xiaoxin, and you no longer have to worry about making the wrong or poor choice.

Main types

White vinegar

The main raw materials are barley and water, with some wheat and corn added. White vinegar is a transparent liquid with a strong vinegar smell that is slightly pungent. White vinegar is mainly used for pickling pickles or cooking dishes that require a strong vinegar flavor. At the same time, cooking food with white vinegar will not damage the color of the food itself. In addition, white vinegar can also remove odors and can also be used as a cleaning product after dilution.

Rice vinegar

is fermented from grain and fruit-flavored raw materials such as millet, sorghum, glutinous rice, barley, corn, distiller's grains, and apples. Rice vinegar has a mellow taste, sweet taste, rose red color and transparent color (some are beige and transparent, similar to the color of cooking wine). Rice vinegar has the highest nutritional value among many vinegars and is more suitable for dipping.

Mature vinegar

Mature vinegar is one of the traditional condiments invented in China. It has been produced in China for more than 3,000 years. It is mainly fermented from sorghum and undergoes an aging process, such as The traditional "drying in the summer and freezing in the winter" process makes the mature vinegar contain less water, have a rich color, and a fragrant vinegar flavor. It is a quality that other vinegars cannot achieve and can be stored for a long time. Among them, Shanxi mature vinegar is the most famous. Aged vinegar is dark brown in color, clear in liquid form, and has the most mellow and aromatic smell. Mature vinegar is often used in darker dishes, such as sweet and sour sauce, hot and sour soup, etc. Mature vinegar is also indispensable when eating dumplings and steamed buns. Of course, it is most suitable to be mixed with cold dishes, such as mature vinegar spinach, mature vinegar fungus, mature vinegar peanuts, etc. .

Balsamic vinegar

Many people have always thought that balsamic vinegar and aged vinegar are the same. Balsamic vinegar is mainly brewed from glutinous rice using unique processing technology and takes 50-60 days to brew. Balsamic vinegar is famous at home and abroad for its "sour but not astringent, fragrant but slightly sweet, strong color and refreshing taste", and Zhenjiang balsamic vinegar is the most famous. Compared with mature vinegar, it has less mellow taste and is sweeter.

Fruit vinegar

It is a sour condiment brewed mainly from fruits and using modern biotechnology. It has the nutritional and health-care functions of fruits and vinegar, and is a new type of drink that integrates nutrition, health care, diet therapy and other functions. However, it should be noted that the quality of fruit vinegar on the market varies greatly, so you must pay attention when purchasing.

How to choose vinegar

It is best to choose brewed vinegar

Brewed vinegar is made by traditional natural fermentation, which is divided into solid fermentation and liquid fermentation. In layman's terms, solid-state fermentation is pure grain fermentation, while liquid fermentation is fermentation by adding liquid vinegar. In addition, there are also some prepared vinegars on the market, which use brewed vinegar as the main body and add food additives. No need to say more. Of course, it is better to choose brewing vinegar. In addition, I personally suggest that solid-state fermentation is better.

Look at the foam

High-quality vinegar has no floating film or suspended solids. Shake it, the foam will be rich and delicate and will not disappear easily. This is good vinegar.

Look at the label

In addition to checking whether it is a three-no product, you should also check the acetic acid content indicated on the label. Generally speaking, the content of prepared vinegar should not be less than 2.5g/100ml. Vinegar should not be less than 3.5g/100ml. Of course, drinking vinegar is not included here.