National Vinegar Day is a great day to experiment in your kitchen with this sour substance.
Generally speaking, vinegars are the result of fermentation, and almost any liquid can be used in fermentation during the initial stage. They yeast action converts the sugars to alcohol.
During the next stage, bacteria convert the alcohol into acetic acid.
All vinegars are considered to be corrosive, having an approximate 4 – 6% acidity. Thus, vinegar should be stored and used in glass, stainless steel, or enamel containers, avoiding aluminum, zinc, copper or iron ware. Store in glass cruets with glass, plastic or cork stoppers.
Balsamic vinegar is made from white grapes originating from the Reggio or Modena areas of Italy. These vinegars can be very expensive, and according to law, balsamic cannot contain any added wine vinegar.
This special vinegar is aged 12 years for old, and 25 years for extra old, and guaranteed as such on their labels.
Distilled white vinegar is based on dilute distilled alcohol to 5% acetic acid. As simple as this ingredient is, it can still be wonderfully, simply delicious in recipes.
Check out this easy Cucumber Salad we often make in our household:
Herb vinegars have herbs of choice, like rosemary or tarragon, and others steeped in the various vinegars.
National Vinegar Day should be that much more celebratory now that you know all of that about vinegar.
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I hope you enjoy this Food Holiday on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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