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Choosing The Right Vinegar
Table of Contents
Introduction To Vinegars
With roots tracing back to ancient Babylon, and used across cuisine and culture, vinegar is an indispensable ingredient both in the kitchen and beyond.
With so many types of vinegar to choose from it helps to understand the unique flavors and purposes of each. From cooking, to baking; from salad dressings to marinades, vinegar is an essential ingredient, both in the kitchen and beyond. This guide will help you when it comes to choosing the right vinegar for you, because having the right vinegar on hand can elevate any dish.
How Vinegar is Made
Vinegar is made when a sugar source, like fruits, grains, potatoes, or rice, is fermented and turned into alcohol. The alcohol is then exposed to oxygen and fermented a second time, turning the alcohol into acetic acid, vinegar. The vinegar is then diluted with water and sometimes combined with additional flavors. The resulting product is a sweet and sour liquid that can be used to enhance the flavor of foods, preserve them, and even has medicinal and cleansing properties.
Nutritional Information
Depending on the type, one tablespoon serving of vinegar contains 0 to 15 calories, and zero grams of fat, protein, carbs, fiber, and sugar. Because most vinegars are free of sodium and sugar, they make an ideal ingredient to flavor foods on restricted diets. Vinegar can also be a rich source of vitamins and minerals, including Potassium, Magnesium, Calcium, Phosphorus.
Vinegars and Health
Early records abound with medicinal benefits of vinegar, just as the internet today touts the benefit of Apple Cider Vinegar as some kind of magical elixir. Studies have been done on this topic; however, the jury is still out, no consensus has been reached on whether vinegar is good or bad for us, in fact, it’s probably somewhere in between these that the truth lies. Below are potential health benefits to using vinegar:
Potential Health Benefits
- Antioxidants. Some vinegars contain antioxidants, which are associated with a reduced risk for developing certain types of cancer. Generally, the darker the vinegar, the more antioxidants it contains.
- Lower Cholesterol. Some studies suggest that consuming a small amount of vinegar may help reduce bad cholesterol, which may be beneficial for cardiovascular health.
- Lower Blood Sugar. Consuming a small amount of vinegar may help diabetics control their blood sugar levels, and related spikes associated with health problems.
- Appetite Suppressant. Consuming small amounts of vinegar may help with weight management by making people feel full longer.
Potential Health Risks
We have just outlined some of the purported health benefits of consuming vinegar, now let’s take a look at some of the possible health risks.
- Low Blood Sugar Levels. Some vinegars may cause dangerous drops in blood sugar levels. Diabetics should consult with their physician before using vinegar as a means of managing their blood sugar levels.
- Dental Damage. Because of the high acidity of vinegar, consuming it can damage your teeth and cause cavities, leading to secondary health concerns.
- Known Irritant. Vinegar can irritate the stomach, and may lead to digestive issues, including ulcers, gastritis, and irritable bowel syndrome. Vinegar has also been shown to be harmful to the liver and to the kidneys.
- Carcinogen. Vinegar has been recognized as a contributing factor in the development of cancer of the upper gastrointestinal tract.
Is It Worth It?
As with anything, moderation is key. I would advise against doing a vinegar cleanse but adding small amounts of vinegar to marinades or salad dressings is fine. You can also substitute vinegar for citrus juices in most recipes, even pickling.
Other Health Considerations
Cooking
Most types of vinegars are well suited to cooking and high temperatures but be careful with sugar rich reductions and glazes. Cooking over a high heat can burn the vinegar, leading to not only a sour taste and smell, but can introduce unintended carcinogens into your foods.
Storing
Proper storing of vinegar is crucial. Like most oils, they should be stored with a tightly closed lid in a cool, dark place. They also start to lose flavor after a year, so if you get the good stuff, purchasing in smaller quantities will help ensure you get the most flavor for your buck.
Types of Vinegars
Vinegars are made from a fermented sugar source, such as fruits, grains, potatoes, or rice. The resultant alcohol is then fermented a second time, turning the alcohol into vinegar. As would be expected, the source of the sugars used imparts a lot of the unique qualities of the resultant vinegar.
Balsamic
Balsamic is truly the workhorse of vinegars. Made from fermented grape juice, not alcohol, balsamic vinegar can range greatly in price, with the higher costs reserved for the older and more pure varieties. As balsamic is aged it condenses, becoming thicker and sweeter. The resulting vinegar is sour and slightly sweet, increasingly in relation to its age. This is one vinegar you can purchase different types for different uses. The less expensive kinds are ideal for salad dressing and marinades, whereas the expensive types are best as a garnish.
Wine Vinegars
Wine vinegars make up a varied and delicious family of vinegars made from fermented wines, that include white wine vinegar, red wine vinegar, champagne vinegar, and sherry vinegar. White wine and red wine vinegars are some of the most popular vinegars thanks to their bold and tangy flavors. Whereas Champagne and Sherry vinegars are their more complex and refined cousins. If you are having difficulty choosing the right wine-based vinegar, think about what wine you would want to pair with your meal.
- Red wine vinegar is made from red wine. It works best with red meat and vegetables. Its flavor profile is the boldest of the wine vinegars, with a distinct tangy punch. It is particularly great for vinaigrettes, marinades, and pickling solutions.
- White wine vinegar is best with chicken and fish dishes and light salads and can be used for pickling. White wine vinegar is lighter and more delicate than its red wine-based cousin, with a more mellow flavor, while still maintaining a bright, tangy zing. It works best with delicate marinades and is your ideal choice if you don’t want to adjust the color of your meal.
- Champagne vinegar is the lightest of the wine-based vinegars in flavor. It’s good for dressing foods like salads, chicken, and fish and has mild, fruity, floral, and zesty notes. Due to its light, mellow flavor, champagne vinegar is best used in a supporting role, as it adds acidity, without overpowering the rest of the dish. Champagne vinegar can also be used in pickling, and best when combined with other flavors.
- Sherry vinegar, as the name implies, is made from fermented sherry wine. Like its namesake, the vinegar has a complex flavor. With nutty and sour notes, sherry vinegar is best suited to salad dressings, soups, and sauces, where it’s harder, more acidic flavor profile can shine.
Apple Cider Vinegar
Slightly fruitier than champagne vinegar, apple cider vinegar unsurprisingly tastes like apples. It’s a mild vinegar that’s great for marinating fish, chicken, or pork, making barbeque sauces, and is a great addition to salad dressings. Apple cider vinegar also has purported health benefits, but evidence remains to be seen, and it should never be consumed straight. It should also be refrigerated and may be unsafe for consumption by pregnant and breastfeeding women and children.
Grain Vinegars
- Rice Vinegar is the mildest of all vinegars, rice vinegar is made from fermented rice, and is often associated with Asian cooking. Its sweetness, and lower acidity than other vinegars make it a truly versatile vinegar, with both sweet and sour notes, that won’t overpower the rest of the dish. Rice vinegar is best suited to seasoning sushi rice, marinades, salad dressings, and comes in regular and seasoned varieties. As a substitute, add some sugar to apple cider vinegar.
- Malt Vinegar is made from malted grains of barley. It has a strong, tart, nutty flavor and is best used as a condiment, for pickling, or a dressing. Used right, it can make an excellent addition to recipes. Typically, light to dark brown in color, there are also clear varieties available.
- Cleaning/White/Distilled. Made mostly from fermented whole grain alcohol, white vinegar is clear, with a very sharp, clean flavor. White vinegar lacks the flavors and aromas found in wine vinegars, and when used in cooking is best when used in combination with other flavors, unless when talking about potatoes. Not suited to most cooking applications, white vinegar is the least expensive of all vinegars, best suited to pickling, and used as a natural, all-purpose cleaner.
Different Uses For Vinegars
Cooking
- The acidity of vinegar can brighten up food, making it ideal for salad dressings, marinades, and sauces.
- Vinegar also breaks down proteins, making it great for marinades and to tenderize meats.
Preserving
- Vinegar has long been used to preserve food, with roots dating back to ancient Mesopotamia for the first recorded usage of vinegar in pickling.
Cleaning
- Vinegar is a popular, cheap choice for cleaning, especially bathrooms, and kitchens.
- Vinegar is also a good stain remover for laundry.
Tips for Choosing the Right Vinegar
- If you are having difficulty choosing the right wine-based vinegar, think about what wine you would want to pair with your meal.
- The sugar-source used in creating the vinegar will often leave behind some semblance of itself.
- Use white distilled vinegar for cleaning purposes. If the smell is too strong, try adding a few drops of essential oils.
- Avoid overindulging in pickled or fermented foods.
- Try substituting citric acid for vinegar
Recap
As we’ve covered, each vinegar has its own unique characteristics and strengths. Hopefully the above guide has given you enough confidence to start exploring the exciting world of vinegars and take a few risks of your own.
Related Links
SOURCES
- The Spruce Eats, 5 Types of Vinegar, September 28, 2019, Linda Larson
- Recette Magasin, How To Pick The Right Kind of Vinegar, March 2, 2019, James Aitchison
- Bon Appétit, All the Types of Vinegar, Decoded (You’re Welcome), April 23, 2019, Alex Delany
- WebMD, Vinegar: Is It Good for You?, October 08, 2020, WebMD Editorial Contributors, Reviewed by Dan Brennan, MD
- Harvard Chan School of Public Health, Vinegar, Reviewed October 2019
- Jennifer’s Kitchen, How Vinegar Can Damage Your Health,
- Healthline, Cleaning With Vinegar, March 20, 2020, Written by Valencia Higuera, Medically reviewed by Debra Rose Wilson, Ph.D., MSN, R.N., IBCLC, AHN-BC, CHT
- MasterClass, What is Champagne Vinegar?, August 4, 2021
- The Stone Soup, The Best Simple Champagne Vinegar Substitutes, Jules Clancy
- Mashed, What Is Champagne Vinegar And How Do You Use It?, June 16, 2021, Naomi Kennedy
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