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Vinegar is a versatile ingredient that has been used in cooking for ages. Not just for cooking, but it is also a handy ingredient when it comes to cleaning glasses or appliances due to their acidic nature. White vinegar is the most common type of vinegar that is used for cooking, but vinegar boasts a large variety that you should try. Be it steaks, stir-fries, jams, and pickles, vinegars impart a tangy taste and extend the shelf-life of foods. From the well-known balsamic vinegar and apple cider vinegar to the lesser-known varieties such as black vinegar and sherry vinegar, here are seven such varieties that you can try apart from your regular white vinegar.
Read also: Apple Cider Vinegar: Benefits And Uses
Apple Cider Vinegar
Apple cider vinegar is made from crushed or chopped apples that are fermented in order to create apple cider vinegar. This vinegar is usually promoted for its health benefits, but apart from that, it is a great addition to marinades, salad dressings, sauces, and even pickles. It is tart and has a punchy flavour to it overall.
Balsamic Vinegar
This vinegar originated in Italy. Balsamic is made by ageing pressed grapes in oak barrels, just like wine, and the older they get, the more expensive they tend to become. A D.O.P. (Protected Designation of Origin) label is given to true balsamic vinegar to prove its authenticity, which is produced by following the protected standards.
Their taste can be described as zesty and slightly sweet, and they can be used in both sweet and savoury dishes such as marinades, salad dressings, and glazes.
Malt Vinegar
This variety of vinegar is created by malting barley, which results in an ale-like beverage that is then again fermented in order to produce the malt vinegar. They also have two varieties of their own, such as light malt vinegar and dark malt vinegar. The flavour it carries could be described as tart and toasty. This vinegar is often served with French fries and the iconic British dish, fish and chips, but you can also use it to pickle veggies and make sauces.
Sherry Vinegar
Similar to balsamic vinegar, this one guarantees to add a punchy flavour to your dishes. Sherry vinegar has a nutty and rich flavour, and it is also less sweet than balsamic vinegar. It has a strong taste, so use it in small amounts so that you don't overpower your food with vinegar flavour. Sherry vinegar is created from sherry wine which is naturally fermented and then aged for a minimum of six months. Sherry vinegar is used in many preparations, like glazes, marinades, and salad dressings.
Black Vinegar
This vinegar is great for dressings, dips, condiments, and sauces. It is a type of rice vinegar that is made from glutinous rice. Black vinegar is also popular as Chinkiang or Zhenjiang vinegar and boasts a woody, smoky, and malty flavour profile. It is perfect for making sauces for dumplings or for braising.
White Wine Vinegar
Many people confuse white wine vinegar with regular white vinegar, but there are two different types of vinegar. This variety is much milder than white vinegar and can offer more uses thanks to its versatile flavour that blends with many dishes. It is also fantastic for cleaning, and when it comes to cooking, use white wine vinegar for salad dressings, brining, pickling, condiments, marinades, and sauces.
Rice Wine Vinegar
A popular ingredient in Asian cuisine This vinegar is created by fermenting rice into alcohol, which is then fermented further to make rice wine vinegar. It is known for being sweeter than white wine and is an essential ingredient in the sushi vinegar that provides impeccable texture and flavour to the sushi rice.
Red Wine Vinegar
Similar to white wine vinegar as it is also made from grapes. To make this vinegar, red grapes are fermented which creates red wine which is again fermented to create sour liquid which is the red wine vinegar.
It can be used to make pickles, marinades, salad dressings and vinaigrettes.
Beer Vinegar
Don't confuse beer vinegar with malt vinegar. Beer vinegar is created from finished beers and often shows the characteristics of the beer or beers used to make the vinegar. Because of this, you can make different types of beer vinegar using different beers.
You can use beer vinegar to make sauces, and pickles or to add flavour to your favourite dishes.
Cane Vinegar
This vinegar is associated with a specific cuisine, Filipino cuisine. It may sound surprising but cane vinegar isn't known for its sweet flavour, in fact, it is believed to have a sharp taste.
To make cane vinegar, sugarcane is converted into molasses which is later fermented in order to create vinegar. Cane vinegar is popularly used to make traditional Filipino dishes such as adobo or dinuguan.
Champagne Vinegar
This vinegar is for the special occasions. Champagne vinegar is created from white grapes and could also include other fruits in order to add more flavour to the vinegar. Champagne vinegar is created from fermented champagne and this variety is known for its milder and delicate flavour profile which makes it a great addition for less intense marinades and dressings.
