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Ernährungsberatung Schorndorf

vinegar

Description:

A sour-tasting seasoning and preservative that is made by fermenting alcoholic liquids with acetic acid bacteria . The preparation of vinegar is one of the oldest food production processes known to man. Today vinegar is mainly used as a condiment and luxury food.

Offer form:

In liquid form in light and dark bottles, depending on the variety.

 

Ingredients:

In Germany, according to the regulation on the trade in vinegar and vinegar essence of 1972, table vinegar is allowed between 5  % and 15.5  % Acetic acid . Commercial vinegar usually has an acetic acid concentration of 5  % until 6  %. Vinegar contains only a small amount of alcohol .

Taste and smell:

Sour

Cooking and kitchen technical use:

Today, vinegar is mainly used as a condiment and luxury food and to pickle or marinate other foods.

Making vinegar:

Many liquids containing alcohol can serve as a basis, for example wine , apple cider , beer or rice wine , depending on the culture, as well as liquids containing sugar such as grape juice or malt stock. The main part is made from pure distilled alcohol after dilution. There are several methods of manufacture.

After production, vinegar is often mixed with spices , herbs or fruits to refine its taste. Sage , tarragon , blackberries or raspberries are popular .

 

Types of vinegar:

 

Wine vinegar:

Wine vinegar is made exclusively from wine. Usually white wines are used, sometimes red wines.

 

White wine vinegar:

White wine vinegar is made from strong, aromatic and high-alcohol varieties of white wine. For example, you add a strong dash of white wine vinegar to the boiling water of poached eggs, as the egg white coagulates more quickly due to the acid contained in the white wine vinegar and thus maintains its shape. White wine vinegar is also popular as a basis for salad dressings or marinades. The acidity of the white wine vinegar makes the marinated meat particularly tender. Fish salads and potato salads become more aromatic with the use of white wine vinegar. However, you should let the salads steep longer so that the intense vinegar smell disappears and the aroma can develop better.

Balsamic vinegar:

Balsamic vinegar or balsamic vinegar is completely called balsamic vinegar. This special vinegar comes from Modena, an Italian city in Reggio Emilia. It is made from Trebbiano grapes. Balsamic vinegar is available in white and dark brown. It is only through the months of storage in wooden barrels of different types of wood and the fermentation that the balsamic vinegar gets its special sweet-sour aromatic taste and dark color.

Brandy vinegar:

Brandy vinegar is significantly cheaper to produce, has a neutral taste and is usually mixed with aromas or herbal extracts. The raw material is brandy, mostly made from grain, potatoes or sugar beet.

"Wine-spicy vinegar" is made from a mixture of brandy vinegar and wine vinegar, usually 1/3 wine vinegar, 2/3 brandy vinegar.

 

Herbal vinegar / aromatic vinegar:

These are types of vinegar that are flavored with herbs or spices. Most of the types available in stores are a mixture of brandy vinegar and wine vinegar.

Apple Cider Vinegar:

Apple cider vinegar is an edible vinegar made from apple cider . As a food, apple cider vinegar is used as a condiment (e.g. raw vegetable salads , fish and poultry dishes) and as a natural preservative because of its “refreshingly fruity-sour” taste. Other fruit vinegars are named after the type of fruit used or the fruit wine made from it.

 

Raspberry vinegar:

Raspberry vinegar has a very aromatic and fruity taste. It goes very well with fine salads, or salads with poultry, white meat or fish. Lamb and game dishes can also be seasoned with raspberry vinegar. Sweet and sour pickled fruits, chutneys or raspberry desserts can also be lightly seasoned with a dash of raspberry vinegar. Raspberry vinegar should be stored as cool as possible between 8 ° -12 ° and in the dark. After opening the bottle, raspberry vinegar should be used up as soon as possible.

Rice vinegar:

The rice vinegar common in East Asia is made from rice wine . Compared to the brandy vinegar , fruit vinegar or vinegar made from grape wine, which are widespread in this country, rice vinegar is usually milder because it contains less acetic acid - only around three to four percent instead of five to six percent. Rice vinegar is often used to flavor the rice for sushi . Rice vinegar is also used to make side dishes, to flavor soups and for marinating .

Rice vinegar is often recommended (like apple cider vinegar and a few other types of vinegar) for weight loss and detoxification. Like conventional vinegar, rice vinegar stimulates the digestive juices, but has a milder taste.

"Your food should be your remedies , & your remedies should be your food."

Hippocrates (460-370 BC)

Ernährungsberatung
Ernährungsberatung Sarah Mörstedt
Praxis für Ganzheitliche ErSarah Mörstedtährungsbertung & Ernährungstherapie Sarah Mörstedt Diätassistentin Gesundheitspädagogin (B.A.) Diätetik Schorndorf
VDD Sarah Mörstedt Diätassistentin VDD Logo
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