What is the difference between aged vinegar, white vinegar, balsamic vinegar and rice vinegar?

The raw materials and brewing process and the use of several kinds of vinegar are not quite the same.

Old vinegar is the most acidic and suitable for braising, balsamic vinegar is flavorful and more cold, white vinegar can refresh soup, and rice vinegar is the most widely used.

Aged vinegar is fermented from sorghum and is the most acidic vinegar with the heaviest flavor. Aged vinegar is usually used to make a heavy flavored hard dishes, such as sweet and sour fish, aged vinegar jellyfish, aged vinegar peanuts and so on.

Balsamic vinegar, on the other hand, is fermented from glutinous rice and is sour but not astringent, fragrant and sweet in flavor. The flavor of balsamic vinegar is slightly softer than aged vinegar, but balsamic vinegar will evaporate when it gets hot, so it is not very suitable for stewing, and it is usually used for making cold dishes or dipping dumplings.

White vinegar is clear and transparent in color and pure in taste, it is brewed from rice, glutinous rice and sorghum rice, and it won't change the color of the dishes when used in cold dishes. You can also put a few drops of it in the bone broth when you cook it to refresh it and remove the fishy smell.

Rice vinegar is made from fermented rice, can be said to be more versatile vinegar, fried stewed boiled cold can be used.

From the point of view of the production process, generally can be divided into brewing vinegar and configuration vinegar. Brewing vinegar is made from rice, glutinous rice or sorghum rice after fermentation brewing, while the preparation of vinegar is made with a variety of vinegar essence, additives, viscosifier sugar and other blending. So we must look for the word brewing first when we buy.