All about vinegar

What's vinegar?

Vinegar is a food additive and preservative, the main component of which is acetic acid at concentrations ranging from about 4 to 18%, depending on the type of vinegar. Food vinegar is made by oxidizing liquids containing ethanol, such as wine vinegar from wine. Vinegar did not have to be invented by mankind, but it was enough to notice it. The use of vinegar dates back to 10 000 years ago. In ancient Egypt, vinegar was made from honey. Vinegar made in this way was not pasteurised or chemically purified. It was less acidic and very gentle on the stomach.

Vinegar production

According to the law for the Czech Republic, vinegar in our country can only be produced by natural fermentation (fermentation vinegar). This production restriction does not apply to imported vinegar, which can be produced synthetically (by mixing chemically obtained acetic acid crystals in water). Vinegar produced in this way has no natural taste of the original raw materials.

Types of vinegar:

There are a variety of vinegars. There are a whole range of vinegars. In this article we will look at the main vinegars used in Asia.

RICE VINEGAR

This vinegar is mainly used in Asian cuisine to flavour hot and cold dishes and in cooking rice for sushi.

COCONUT VINEGAR

Produced from the sap of coconut flowers by fermentation between 8 and 12 months. The vinegar has a cloudy white appearance and a milder taste than fermented vinegar. It is used for the preparation of hot dishes, marinades, dips and soups.

Health benefits: contains probiotics, polyphenols and nutrients. It lowers blood sugar levels and helps to control diabetes. Can reduce hunger and help you lose weight. Coconut vinegar can improve heart health. It can improve digestion and immunity.

COCONUT VINEGAR

Cane vinegar is made from sugar cane syrup. The cane is harvested, crushed to extract the juice, dipped in syrup and the syrup is fermented into vinegar. The best quality cane is aged in oak barrels. It has a mild taste similar to malt vinegar. It is not sweet but is less pronounced than distilled vinegars. The colour ranges from dark yellow to golden brown.
Cane vinegar is produced in the Philippines, France and Louisiana.

Cane vinegar is used in dishes with sweet and sour sauces, including sauerkraut, pickled herring and even as an accompaniment to hummus or lemon pudding. In Filipino cuisine, one of the classic dishes is adobo, chicken cooked in vinegar with bay leaves, garlic and spices served with rice. Braised pork leg ( paksiw na pata ) is another popular Filipino dish, usually prepared with cane vinegar. Some cooks also recommend using cane sugar as part of the marinade to marinate the meat. It will taste spicier but will have less of the strong vinegar flavor. This vinegar is also added to dressings for fruit salads.

WINE VINEGAR

This vinegar is made from white or red wine and varies in colour accordingly. There is white wine vinegar, red wine vinegar and rosé vinegar. Good and cheap wine vinegars come from countries around the Mediterranean. Wine vinegar has a great use in cold cooking, especially in salads. It is suitable for making homemade mayonnaise and for flavouring sauces or soups.

Where to buy and our Tip:

You will find a complete range of quality vinegars in our E-shop.