The Basics
As the most widely available and easily manufactured mild acid, Vinegar has historically had a wide variety of industrial, domestic, and culinary uses. Culinary vinegars come in multiple different flavors and colors that can truly enhance a hot sauce along with giving it an extra shelf life.
How is it made?
Simply put it is an aqueous solution of acetic acid that is produced through fermentation of ethanol or sugar by acetic acid bacteria (the good bacteria). The flavor profiles are developed based on what the source material is used to make the vinegar. For example, orange peel or various fruit juice concentrates are commonly used.
We have an in-depth blog post that details the history of vinegars that you can readhere.
Different Types of Vinegar
Based upon the source material of the fermentation process there will be greatly varied outcomes of what is made. We will cover some of the more common ones used and their bases.
|
Type |
Color |
Flavor |
Source Material / Ingredients |
Suggested Use |
|
White Distilled Vinegar |
Clear |
Neutral |
Grain Alcohol |
Poached Eggs |
|
Red Wine Vinegar |
Red |
Balanced / Full-Bodied |
Red Wine |
Marinade for Red meat |
|
Apple Cider Vinegar |
Brownish/Gold |
Tart / Hard Apple Cider |
Apple Juice |
Pork Marinades |
|
Rice Vinegar |
Pale Yellow |
Mild / Sweet |
Rice |
Sushi Rice |
|
Malt Vinegar |
Dark Brown |
Nutty / Toasty |
Ale |
Fish & Chips |
|
White Wine Vinegar |
Pale Yellow |
Light / Delicate |
White Wine |
Salad Dressing |
There are MANY more vinegars on the market but we wanted to briefly cover the ones you will see in your everyday supermarket along with what WE use in our sauces. As we focus on bringing the quality of the ingredients to the forefront we wanted to keep our vinegar neutral in flavor.
That is not to say in the future that we will not be adding other vinegars to our lineup. The near endless possibilities of these vinegars makes it an interesting culinary experience.
