All the benefits of vinegar (plus an easy recipe for making your own vinegar)

Category: fermentation,Learn

Vinegar, used for centuries in kitchens and households around the world, is both versatile and fascinating. In this article, we’ll tell you what exactly vinegar is, what varieties there are, how to use it, whether it’s as healthy as they say it is and, of course, how to make it yourself.

What is vinegar?

To begin, what exactly is vinegar? Vinegar is a liquid created by the fermentation of ethanol (alcohol), in which acetic acid bacteria convert the alcohol into acetic acid. This process creates a sour taste that characterizes vinegar. So although it is made from alcohol, it does not contain alcohol.

History of vinegar

The history of vinegar goes back thousands of years. It was used not only as a food, but also for preservation, healing and even cleaning. In ancient Egypt, vinegar was used for mummification, and in ancient Greece it was used for medicinal purposes. The Romans drank posca, a drink made by mixing water, vinegar and wine. It was refreshing, but less nutritious, alcoholic and tasty than wine. It was a typical drink for soldiers, the lower classes and slaves.

What does vinegar taste like?

The taste of vinegar ranges from subtle and mild to intense and biting, depending on the source and fermentation process. Apple vinegar, for example, is known for its relatively mild and fruity taste, while pickling vinegar is mostly very sharp and acidic, with no additional flavors

Well-known types of vinegar and their differences.

Each type of vinegar has its own unique profile and uses. Here are five popular types of vinegar and their characteristics:

  • Balsamic vinegar: Originating in Italy, this vinegar is known for its deep, brown color and complex, sweet flavor. Balsamic vinegar is made from grape must (juice) and aged in wooden barrels, which contributes to its rich flavor profile. It is ideal for salad dressings, “glazing” meat, and as a dip for bread.

  • Red Wine Vinegar: This robust and versatile vinegar is made by fermenting red wine. It has a distinctive color and a sharp, fruity flavor that goes well with rich sauces and meat dishes. Red wine vinegar is also an essential ingredient in many Mediterranean and European recipes.

  • White Wine Vinegar: This vinegar, made from white wine, has a milder and less complex flavor than its red counterpart. It is excellent for freshening up sauces and marinades, and pickling vegetables. White wine vinegar is also a popular choice for preparing light salads and fish dishes.

  • Rice Vinegar: mainly used in Asian cuisine, rice vinegar is made from fermented rice. It is known for its mild, slightly sweet flavor. Rice vinegar is perfect for freshening up sushi, salads, and in marinades for Asian dishes. It is also a key ingredient in many sweet and sour sauces.

  • Apple vinegar or apple cider vinegar: Made from fermented apples (cider), this vinegar is known for its versatile uses, both in cooking and for health purposes. It has a fruity flavor with mild acidity and is often used in salad dressings, marinades, and as a natural remedy for various ailments. Apple cider vinegar is also known for its purported health benefits, including supporting digestion and blood sugar regulation.

Each type of vinegar brings its own unique flavor and properties, making them suitable for different culinary uses. Choosing the right vinegar can elevate a recipe and add an extra dimension of flavor.

The microbiology behind vinegar

The fermentation process of vinegar involves several stages. First, yeast cells convert the natural sugars in the sweet liquid (such as grape juice) into an alcoholic beverage such as wine.

Then acetic acid bacteria take over, gradually converting alcohol into acetic acid.

This process can be affected by factors such as the type and concentration of alcohol base, fermentation temperature, and specific strains of acetic acid bacteria.

Do you need a specific mother for each type of vinegar?

While different different ‘mothers’ exist, you can make apple cider vinegar using a white wine vinegar mother, or vice versa. It’s unlikely you will be able to taste the difference and the microbes inside of the mother will not really care either. Please do keep in mind that a red wine or sherry mother will add some color to a white wine or apple cider vinegar.

Four ways to improve your cooking using vinegar

Vinegar is an incredibly versatile ingredient in the kitchen and can be used in a variety of ways to enhance your cooking. Here are five ways vinegar can enrich your dishes. Click to read more.

Vinegar can form the basis of a delicious marinade. Not only does it help flavor meat, fish or vegetables, but the acid in vinegar also helps make food more tender. Red wine vinegar and apple cider vinegar are especially popular for marinades because of their rich flavors.

One of the most classic uses of vinegar is in a vinaigrette for salads. Mix vinegar with oil, spices, and sometimes a little sweetener to create a quick and flavorful dressing. Balsamic vinegar, for example, is great for a rich, sweet dressing, while white wine vinegar provides a lighter touch.

Vinegar is essential for pickling fruits and vegetables. The high acidity of vinegar ensures that pickled products are safe to eat and have a long shelf life. It also adds a pleasant sourness to pickled products such as cucumbers, onions, and even fruits.

A small splash of vinegar can enhance the flavors in soups, stews, sauces and even desserts. It helps balance flavors and can really bring a dish to life. A few drops of rice vinegar in Asian dishes or a dash of apple vinegar in a tomato sauce can add a surprising depth of flavor.

Is (apple cider) vinegar healthy?

Apple cider vinegar (often abbreviated to ACV) is often touted for its health benefits, but it is important to separate the facts from the fiction. Here are some claims and the scientific findings about apple cider vinegar.

There is some evidence that consumption of a small amount of vinegar, such as a few teaspoons a day, can improve blood sugar control in type 2 diabetics. This effect is due to the acetic acid in all types of vinegar, not specifically apple cider vinegar. So, just some balsamic works too and is much tastier. The mechanism behind this is that acetic acid can reduce the absorption of starch, reducing the impact on blood sugar levels. However, this effect is very small and not comparable to diabetes medication.

Some small studies, mainly from Japan, suggest that addition of apple cider vinegar to a strict diet and exercise regime can lead to a small but statistically significantly greater weight loss than in control groups. However, the weight loss was only about 1 kilogram. Many people report that adding apple cider vinegar reduces their appetite, which may result in less eating.

There is no scientific evidence or plausible theory suggesting that apple cider vinegar can treat or prevent cancer. Studies suggesting an association between drinking rice vinegar (not apple cider vinegar) and reduced incidence of esophageal cancer have never been replicated and do not offer strong evidence.

A combination of vinegar and lemon juice can be effective in disinfecting produce contaminated with Salmonella. However, using only apple cider vinegar on fruits and vegetables does not provide significant protection against contamination.

Although acetic acid in vinegar has antimicrobial properties, using apple cider vinegar as an antiseptic for the skin is not recommended. Apple cider vinegar contains organic compounds that, after the acetic acid evaporates, can provide a breeding ground for microbes. In addition, applying vinegar to open wounds can be painful and potentially actually infect the wound.

In short, use (apple) vinegar simply to cook delicious food with, but not because you want it to make you healthier.

The Rookworst is a type of Dutch smoked sausage best described as a Bologna-type sausage. Make this true Dutch classic…

How to make your own vinegar at home (easy!)

Making your own vinegar is not difficult at all, but it often fails if you just mess around. Follow this recipe and you can hardly go wrong. All you need is some leftover wine or cider.

  • 1

    Choose an alcoholic base, such as wine or apple cider. Try to avoid beer, especially if it contains a lot of hops (such as IPA). Preferably do not use juices or (apple) peels, because their fermentation still has to take place first, and especially at this stage things often go wrong. The alcohol content should be no more than 10%, and preferably towards 5-6%. Dilute with water if necessary.

  • 2

    Add about 10% of a vinegar mother, also called a vinegar starter. Often this contains a gelatinous layer, but it does not have to. You can add an apple cider vinegar mother to wine, or vice versa.

  • 3

    Allow the mixture to ferment in a warm, dark place for several weeks to months.

  • 4

    Taste and smell frequently. The liquor will start to smell more and more like vinegar. If you smell glue, it means the fermentation is underway but not yet finished.

  • 5

    Strain the vinegar and store it in clean bottles.

  • 6

    Save 10% for another batch.

With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much. – Nobu Matsuhisa, Japanese celebrity chef and restaurateur

How to add flavor to vinegar

Vinegar is an excellent carrier of flavors because of its acidic properties and ability to extract and retain flavors from other ingredients. This makes it an ideal medium for making infused vinegars, such as garden herb vinegar or citrus vinegar.

 

  • 1

    Choose Your Herbs: start by choosing fresh garden herbs. Popular choices are rosemary, thyme, oregano and basil. You can also add garlic, peppercorns or citrus peels for extra flavor.

  • 2

    Sterilize Your Bottle: Make sure your bottle is thoroughly clean and sterilized. This will help preserve the vinegar longer.

  • 3

    Prepare Herbs: Wash the herbs and pat them dry. You can leave the herbs whole or lightly bruise them to release more flavor.

  • 4

    Fill the Bottle: Put the herbs in the bottle. The amount depends on how strong you want the flavor to be.

  • 5

    Add Vinegar: Pour vinegar over the herbs until they are completely covered. White wine vinegar or apple cider vinegar work well because of their mild flavor.

  • 6

    Let it cure: Close the bottle and leave the vinegar in a cool, dark place. The infusion process usually takes several weeks. Shake the bottle occasionally.

  • 7

    Strain and Store: Strain the vinegar to remove the herbs and pour the infused vinegar back into the bottle. Store in a cool, dark place.

About Meneer Wateetons

Meneer Wateetons is a renowned Dutch foodwriter, teacher, fermentation specialist, sausage maker and the owner of startercultures.eu. He has written 9 books on culinary topics such as fermentation, alcohol making, sausages and charcuterie making and deep frying. He has taught many hobbyists, chefs and food professionals about these topics. He loves kombucha!

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