Vinegar is one of the oldest products on the table of man. Already 3000 years ago, it was noticed that if grape wine is not clogged after cooking, then after a few weeks it becomes sour, turning into a surprisingly caustic product. This skillfully used by the ancients.

We use a similar method to the present day. The French are especially indifferent to vinegar, who cook it at home along with other preparations, calling it "vinaigre", that is, "sour wine". Much later, they began to prepare vinegar from various fruits, vegetables, honey, grains, etc. However, the cooking method has not changed - first alcohol, and then acetic acid fermentation.

In general, vinegar, with its seemingly insignificant effect on the modern diet, throughout the history of mankind, played an important and diverse role.

Vinegar history

The first mentions of vinegar that have come down to our days number more than 5000 years. He comes from Babylon, where the Babylonians insisted on spices and herbs, using both seasoning and preservative. Later, Roman legionnaires, making their military campaigns, met with vinegar in Egypt. They have the right to disinfect water with vinegar and add it to water to quench thirst.

Among the myths about the Egyptian queen Cleopatra, there is also how she drank wine dissolving pearls in it. As if such an elixir allowed her to be forever beautiful and young. Contemporaries admired the wealth and beauty of the queen, although, of course, the pearl cannot be dissolved in wine. But in vinegar easily. Most likely Cleopatra did. True, drinking strong vinegar capable of dissolving pearls without diluting it with water is impossible. The mucous membrane of the stomach and esophagus will suffer.

The inhabitants of ancient Rome found their use in vinegar. They learned how to use it perfectly for canning. At the same time, not only vegetables and fruits were preserved, but also meat, fish, and birds. Hippocrates, as early as the 5th century BC, in his work on medicine, pointed to vinegar as a powerful medicine for fighting infectious diseases. Even the Bible mentions the properties of vinegar to disinfect wounds and quench thirst.

Unfortunately, little is known about the time vinegar appeared on the territory of Russia. It was only in the 17th century that it was first mentioned in writing in Domostroi, which contains a method for its preparation: “Put vinegar from the best wort, store it carefully, in heat, touch only in the clean ... ripen for four weeks or more, on the stove, put honey syrup with dimes in it, and a little peas, and add a ladle of wheat, you can add cranberries, oak bark, sometimes iron, put "

Types of Vinegar

It so happened that today, with the word "vinegar", two completely different products are called. One is called "alcohol, or table, vinegar", which is acetic acid diluted with water, which is mainly obtained synthetically. The second is called "natural vinegar." It is obtained as a result of the fermentation of (acetic acid) alcohol liquids, such as wine, beer wort, fermented juices, cider, etc.

Unfortunately, in Russia there is no ban on the use of synthetic vinegar for food purposes, therefore, 99% of products manufactured using vinegar contain precisely diluted synthetic acetic acid (table vinegar). (In France, the USA, Bulgaria and many other countries, its use in food is prohibited).

Let's try to dwell in more detail on the varieties of "natural vinegar", because the use of "dining room", does nothing but harm to health.

Food vinegar

As already mentioned, food vinegar is the result of the fermentation of alcohol-containing liquids. In these fluids, oxidation occurs due to enzymes produced by the bacterium Acetobacter aceti, called acetic acid. Therefore, in addition to acetic acid, the final product also contains citric, lactic, malic, ascorbic, esters, pectin substances, aldehydes and other organic compounds that give food vinegar a pleasant aroma and mild taste.

The strength of such vinegar is about 4-6% (in the dining room 6-9%). Unlike "table" in food vinegar, a natural precipitate is possible, and it costs one and a half to two times more expensive.

The basis of food vinegar is natural, acetic acid, which takes part in many metabolic reactions of the body. This is the initial product of the synthesis of fatty acids, the very ones that turn into fats, lipids (fat-like substances) and sterols contained in the membranes of cells of all living things. By the way, cholesterol also belongs to sterols.

Although there is some belief about the amazing benefits of apple cider vinegar, which is especially popular on the Web and the tabloid press, in fact, not one of the food vinegars stands out for its healing properties. All of them have an external antimicrobial effect, improve digestion and stimulate appetite. The myth of the "exclusivity" of apple cider vinegar, most likely, dates back to the Soviet past, when classical wine vinegar was inaccessible in temperate latitudes. Actually today, it is more preferable to use from an economic point of view, because It is produced domestically in much larger quantities. (I already wrote about how the economy is intertwined with the "health" of the population, so I won’t stop.)

I would especially like to note that it is not worth using vinegar in any treatment methods, and for culinary use, carefully monitor the dosage. Whenever possible, always use only food vinegar. Mistresses, when pickling, prefer to use "table" vinegar, or manually plant vinegar essence (80% acetic acid), chasing cheapness. This is a very harmful hobby. The difference in price is not so significant, the habit of the Soviet era is of greater importance, and the benefits (harm) and taste of the finished product are incommensurable. To deprive the "pickles" of the piquancy of natural vinegar, not to mention the harm, is a crime.

The use of vinegar is contraindicated for people with the slightest problems with the gastrointestinal tract, especially if it is associated with high acidity. And it’s completely pointless to drink vinegar to “remove toxins”, “improve complexion” or “lose weight”, if only because it helps to synthesize cholesterol and fat. And the increase in appetite can not be discounted. As for some pallor of the face after drinking vinegar, this is due to poisoning by the body.

Natural vinegar and its varieties

Natural vinegars can be divided into several subspecies that differ from each other in natural raw materials for its preparation.

1. Wine vinegar

Vinegar obtained by acetic acid fermentation of wine is called wine vinegar. It contains acetic acid (not more than 5-6%), various organic acids, aldehydes, esters and fermentation products of the wine itself. Wine vinegar classics are fermented Bordeaux red wines such as merlot, cabernet and others. It is aged in oak containers (barrels) because of which it has a unique aroma and taste.

The so-called Spanish vinegar is prepared on the basis of Andalusian sherry. It has an amber color and a distinct woody aroma. It also matures in oak barrels for at least 12 years. It can be added to any dishes, but is especially good in salads and sauces.

Soft, refined taste and delicate aroma is famous for white vinegar. It goes great with salads if you sugar it a little.

You can try to make wine vinegar and at home (though it will only be a faint resemblance to real vinegar). To do this, dry wine must be heated over a fire (not allowing to boil) until it is evaporated three times. After that, add a little sugar to the thickened liquid.

2. Fruit vinegar

This type of vinegar is made from sour fruit juices or other types of vinegar with the addition of fruit extracts. It is used mainly in the preparation of drinks, the acidification of borscht and cabbage soup, dressing vinaigrettes and salads, the creation of mayonnaise and seasonings, in the preservation of fruits and vegetables.

3. Fruit and berry vinegar

It is obtained from fruit wine by means of acetic acid fermentation. The difference between fruit and berry vinegar in its unique aroma. It contains up to 1% alcohol and more than 4% acetic acid.

Apple cider vinegar, popular in Russia, belongs to this species. Its use in soups, salads, stewed vegetables and vegetable stews, gives them a fresh aroma and light acidity.

Unfortunately, natural, purely apple cider vinegar of domestic production is difficult to find on store shelves, mainly in the term “apple” our producers put the meaning “there are apples” as well. However, foreign, cheap, analogues are not much different. Therefore, if you want to buy apple cider vinegar it is more thoroughly approach the choice.

4. Malt Vinegar

It is made on the basis of beer wort, which is fermented, like other types of natural vinegar. The resulting product has a light brown or straw yellow color, pleasant, soft, taste and natural aroma. The content of acetic acid is not less than 5-6%.

This is England's most popular vinegar. It is present in the preparation of traditional British dishes. If you come across canned foods with a brownish marinade color, then this is also it.

Unfortunately, in the CIS market, there is mainly “artificial” malt vinegar, which is much cheaper than natural. It is made from acetic acid, water and caramel solution to give color.

5. White vinegar

This is the same malt vinegar, only peeled - a great base for spices using marinades. Preferred for canning fruits.

Natural white vinegar should not be confused with water diluted acetic acid, which is often presented as white vinegar.

6. Rice Vinegar

This is the vinegar of China, Japan, Korea and Asia Pacific. It is obtained from rice grains. Rice vinegar has both light and darker varieties, a sweetish taste and a light woody aroma. It is often insisted on seasoning or sweetened.

Rice vinegar is one of the least strong vinegar. It is used in the preparation of tomato sauces, salads, pickling meat. In Asia, it is customary to dilute it with water and take it as a soft drink.

7. Cane vinegar

Distributed in the Philippines and Indonesia. The basis is sugarcane. The taste is refined, very delicate, there is a sweet aftertaste.

Balsamic vinegar

Balsamic or balsamic vinegar has a special place among gourmets. Professional chefs consider it the best vinegar for cooking. In ancient times, it was used exclusively for medical purposes, but then it firmly took its place in the kitchen of many peoples of the world.

More recently, balsamic vinegar in cooking could only afford the rich and aristocrats. They were seasoned with dishes in especially solemn occasions, in tiny portions (drops) just before serving, so that the aroma would not disappear. In ancient times, it was presented as a gift along with expensive perfumes.

To get balsamic vinegar, you need to squeeze the ripened grapes to get the wort, then filter the wort and store it in vats at a very low temperature to prevent fermentation. Then one part of the wort is condensed to 1/3 of the volume, and the wine is first prepared from the second, and then fermented to vinegar. Both parts are poured into barrels, necessarily from larch, where the fermentation process continues. After a certain time, the obtained vinegar is poured into oak barrels of a certain shape, with special openings for air, where they stand for a long time until the smell and taste inherent in balsamic vinegar is formed.

Ready vinegar is a thick dark liquid with a unique sweet-sour taste and harmonious aroma. The content of acetic acid in it is equal to 6%. It is bottled exclusively in glass bottles of a special shape.

The production of balsamic vinegar is akin to the production of famous brands of wines. Among the most popular manufacturers there are ancient companies dating back more than one hundred years. As in wines, balsamic vinegar can be made from white and dark grape varieties.

Unfortunately, balsamic vinegar is most often faked on an official basis, passing off artificial counterparts as a natural product. Sometimes you can determine a fake only at a price - a real balsamic vinegar costs from $ 10 per 50 ml. While "artificial", made from a concentrate of grape juice, caramel, wine vinegar, sugar and aromatic additives, only $ 1 per 50 ml.

Carefully study the composition of balsamic vinegar. Counterfeits typically contain 6% acetic acid and 30% grape juice.

Dressing vinegar

In the 17-19 centuries, in Europe, toilet vinegar became widespread. It was made from cologne, acetic acid, aromatic plants, essential oils and fragrant spices. It was used for hygienic purposes, as a means against heat and to repel insects. For each specific case there was a recipe.

The most popular hygienic toilet vinegar was Cologne, which was prepared from 1 part acetic glacial acid and 49 parts cologne.

Pine toilet vinegar was used as the "deodorant" most often. It consisted of 8 parts of acetic acid, 40 cologne and 1 part of pine oil.

Dressing vinegar was also used for medical purposes: in case of fainting and headache, they were moistened with whiskey or allowed to smell.

Still not lost its relevance among the supporters of "folk" means of toilet vinegar to strengthen the skin - 20 parts of any vinegar, 40 parts of cologne and 40 parts of water. Wipe the skin a couple of times a day.

Vinegar is a product used in cooking as a seasoning and preservative, containing a large amount of acetic acid, obtained from edible alcohol-containing raw materials, by microbiological synthesis using acetic acid bacteria. It is a colorless liquid with a specific aroma and a strongly acidic taste.

The first vinegar, through the fermentation of wine, was obtained about 3 thousand years ago. Then the winemakers found that if you do not clog the grape wine after cooking, then after a few weeks it becomes sour and turns into a caustic and sour product that can be used as a seasoning and preservative. A little later, we learned to make vinegar from honey, vegetables, grains and fruits. But the principle of cooking vinegar has not changed over time: first, alcohol fermentation is used, and then acetic acid.

Vinegar Information:

The composition of vinegar:

Vinegar consists of approximately:

• 97% from water;
• 3% of carbohydrates.

Vinegar is natural and synthetic. Natural vinegar, depending on the product on which it is based, contains tartaric, malic, citric, succinic acid, acetic, oxalic, lactic, as well as aldehydes, alcohols and water. Synthetic vinegar contains acetic acid and water.

The vitamin and mineral composition of natural vinegar depends on the product on the basis of which it is made. Apple cider vinegar contains vitamins A, B1, B2, B6, C, E and minerals such as calcium, magnesium, sodium, iron, potassium, copper, sulfur and phosphorus.

Wine vinegar contains vitamins A, B5, C and minerals such as potassium, fluorine, sodium, zinc, copper, manganese, calcium, iron, magnesium and phosphorus. There are no vitamins and minerals in the synthetic canteen 9% vinegar.

The calorie content of 100 grams of vinegar depends on its type:

• table synthetic 9% vinegar - 11.3 kcal;
• apple cider vinegar - 21 kcal;
• wine vinegar - 9 kcal;
• rice vinegar - 41 kcal;
• malt vinegar - 54 kcal.

Types of Vinegar:

Vinegar is classified according to the principle of preparation, the percentage of acetic acid, and the starting material on which it is prepared.

Vinegar on the basis of cooking happens:

• natural, obtained on the basis of natural products;
• synthetic, obtained by diluting acetic acid, chemically produced.

• 3% vinegar;
• 5% vinegar;
• 6% vinegar;
• 9% vinegar;
• any other% acetic acid content.

Vinegar for the product on the basis of which it is made happens:

1. Alcoholic. This vinegar is obtained by fermentation of alcohol. It does not have a pleasant smell and is mainly used for pickling meat.
2. Apple. It is obtained from apple cider. Most popular in Russia, USA and France. It has a pleasant aroma and a slightly sour taste. It is used mainly for cooking fish dishes, pickling vegetables and acidifying sauces.
3. Wine. This type of vinegar is obtained by fermenting wine or juice. It is widely distributed in wine-making countries such as France. It happens white and red, depending on which wine it was prepared on the basis of. It has a pleasant smell. It is mainly used for the preparation of marinades, sauces, salad dressings.
4. Rice. It is produced on the basis of sticky varieties of rice, it is black, red and white. Most common in Asian countries. It is mainly used for making sushi, rice noodles, seafood, gravy and sauces. It is a good marinade.
5. Malt. This type of vinegar is derived from beer wort. Most popular in the UK. It has a delicate taste and aroma. It is mainly used for pickling fish and vegetables, as well as for canning. The British use it as a spice in their popular dish - fish and chips.
6. Coconut. It is made on the basis of coconut milk. Popular in the Philippines and in India. It has a sweet taste and pungent odor. Suitable for marinating pork and salad dressing for seafood and chicken.
7. Reed. This type of vinegar is obtained by fermenting cane sugar syrup. It is popular in the southern countries where reed grows. It has a rich taste and unusual aroma. Great as a seasoning for fried poultry, fish and pork dishes.

How to dilute vinegar:

It often happens that there is vinegar essence or vinegar with a higher concentration of acetic acid than is required in the recipe. In this case, it is not necessary to go to the store for vinegar with the desired concentration of acetic acid, because it can be diluted with water. To make it simple - you need to calculate in what proportions mix vinegar and water, and then mix.

(Initial concentration of vinegar / Required concentration of vinegar) - 1.

For example, you have a tablespoon of 70% vinegar essence, and you want to get 9% vinegar from it. We use the formula: (70% / 9%) - 1 \u003d 7.8 - 1 \u003d 6.8. For simplicity, we round off the resulting value to 7. From the formula it follows that to obtain 9% vinegar from 70% vinegar essence, you need to mix a tablespoon of 70% vinegar essence with 7 tablespoons of water.

According to this principle, you can calculate the number of parts of water that must be added to concentrated vinegar to obtain vinegar with any lower content of acetic acid. It is only necessary to remember that the mixed parts must be equal - if you took a teaspoon of the source vinegar, then add parts of water to it with teaspoons, if you took a tablespoon of the source vinegar, then you need to dilute it with tablespoons of water if you took 100 milliliters of the source vinegar , then you need to dilute it with so many parts of water of 100 milliliters, which are obtained by the formula, that is, 100 milliliters multiplied by the result of the formula.

Below are tables with proportions for diluting vinegar:

Dilution of vinegar essence:

Desired Vinegar Solution	Original Vinegar Essence
	90%	80%	70%
3%	29	25,7	22,4
4%	21,5	19	16,5
5%	17	15	13
6%	14	12,4	10,7
7%	11,9	10,5	9
8%	10,3	9	7,8
9%	9	7,9	6,8
10%	8	7	6

The calculation field of this table indicates the number of parts of water that must be added to 1 part of the original vinegar. Parts must be equal. For example, to obtain 3% vinegar from 70% it is necessary to add 22.4 equal parts of water to 1 part of 70% essence. For example, if the part is a teaspoon, then 1 teaspoon of 70% of the essence is mixed with 22.4 teaspoons of water. For simplicity, values \u200b\u200bcan be rounded up.

Vinegar Dilution:

The calculation field of this table indicates the number of parts of water that must be added to 1 part of the original vinegar. Parts must be equal. For example, to obtain 3% vinegar from 7% it is necessary to add 1.4 equal parts of water to 1 part 7% vinegar. For example, if the part is a teaspoon, then mix 1 teaspoon of 7% vinegar with 1.4 teaspoons of water. For simplicity, values \u200b\u200bcan be rounded up.

How to cook vinegar at home:

If you want to use 100% natural vinegar in your dishes, you can cook it yourself. Most often in Russia at home they prepare apple or wine vinegar.

Recipes for making homemade apple cider vinegar:

1. Apple cider vinegar from overripe apples:

To create apple cider vinegar for this recipe, you will need the following ingredients:

• overripe apples - 1 kilogram;
• granulated sugar - 50 grams for sweet apples or 100 grams for sour apples;

In addition to the ingredients, you will need a large enameled pan and jars.

1. Rinse apples well.
2. Cut apples and shred pieces.
3. Boil water and cool to 70 degrees Celsius.
4. Transfer the crushed apples to an enameled pan and pour hot water so that the water hides the apples for a couple of centimeters.
5. If the apples are sweet - add 50 grams of sugar to the pan, and if sour - 100 grams. Mix.
6. Place the pot in a dark and warm place and cover with a cloth. Leave for 2 weeks. Stir occasionally with a wooden spoon.
7. Strain the contents of the pan into jars, leaving a place to the edges for fermentation of vinegar, since during fermentation it will increase in volume.
8. Leave for 2 weeks in a warm and dark place for further fermentation. If the liquid has brightened and acquired a pleasant sour taste - the fermentation process is completed.
9. Strain vinegar and pour into bottles for storage and use. Close bottle caps tightly and store in a dark place.

Overripe apple vinegar is ready!

2. Apple cider vinegar from ordinary apples:

To create apple cider vinegar for this recipe, you will need the following ingredients:

• apples - 1.5 kilograms;
• real bee honey - 150 grams;
• rye bread - 50 grams;
• water - 2 liters;

In addition to the ingredients you will need a large enameled pan, jars and a grater.

If everything is there, then you can proceed to the creation of apple cider vinegar, following a step-by-step recipe:

1. Boil 2 liters of water and cool to room temperature.
2. Rinse apples well.
3. Grate apples on a coarse grater. Do not discard cores.
4. Put the grated apples together with the cores in an enameled pan and pour 2 liters of boiled water at room temperature, while not adding to the edges, leave room for fermentation.
5. Put in a jar 50 grams of rye bread and 150 grams of real bee honey.
6. Put the pan in a warm and dark place, cover with a cloth and leave for 12 days. Stir occasionally with a wooden spoon.
7. Then strain the contents of the pan into jars and cover them with a cloth.
8. Leave in a dark and warm place for a month. If the liquid has brightened and acquired a pleasant sour taste - the fermentation process is completed.
9. Strain vinegar and pour into bottles for storage and use. It is good to close the lids and store in a dark place.

Vinegar from regular apples is ready!

The recipe for homemade wine vinegar:

To make grape vinegar at home you will need:

• grapes - half a three-liter jar;
• granulated sugar - 140 grams;
• water.

In addition to the ingredients you will need a three-liter jar.

If all the ingredients are there, then you can proceed to the creation of wine vinegar, following a step-by-step recipe:

1. Boil a little more than half a three-liter can of water. And then cool to room temperature.
2. Wash grapes well, pick diseased berries and discard.
3. Put the grapes in half a three-liter jar.
4. Knead the grapes well in a jar by hand.
5. Pour boiled water at room temperature into the jar to half.
6. Add 70 grams of sugar.
7. Mix well with a wooden spoon.
8. Cover the jar with gauze and place in a dark and warm place for 12 days. Stir once a day with a wooden spoon.
9. Strain the grape juice, squeeze the pulp and discard it.
10. Strain the juice in a three-liter jar.
11. Add 70 grams of granulated sugar and mix well with a wooden spoon.
12. Cover the jar with gauze and place in a dark and warm place for 2 months.
13. As soon as the mixture stops fermenting and brightens a little, strain it into glass bottles.
14. Cork bottles and store in a cool, dark place.

Wine vinegar is ready!

How to replace vinegar:

There are situations when you need to cook a dish whose recipe includes vinegar, but the vinegar itself is not at home. Then the question arises, what can replace vinegar in the recipe. Everything is very simple. Vinegar can be replaced with citric acid or lemon juice.

Proportions of replacing vinegar with citric acid:

To obtain the equivalent of 70% vinegar essence, you need to dilute 1 tablespoon of citric acid in 2 tablespoons of water.

The technology for the production of table vinegar:

In general, the technological scheme for the preparation of table vinegar in production includes 7 stages:

1. First, the process of preparing the wort is carried out by mixing water, alcohol, various salts and sugar, which contributes to the development of bacteria that will oxidize the main product and secrete acetic acid.
2. Then, filler is introduced into the oxidizing generators in the form of birch or beech chips, which are irrigated with wort and an oxidation product, for example, alcohol. Fermentation occurs. Alcohol is oxidized to acetic acid within 5 days.
3. Next, the obtained vinegar is drained and clarified using gelatin and activated carbon.
4. The liquid is filtered off from the precipitate.
5. Then vinegar is diluted with water to obtain a solution with the desired content of acetic acid.
6. Next, vinegar is pasteurized to increase its shelf life.
7. Poured into containers and packaged.

Vinegar is produced in accordance with GOST R 56968-2016. Vinegar is table. Technical conditions. ”

The expiration date of vinegar depends on its type and the percentage of acetic acid, it is indicated on the label.

The use of vinegar:

Only vinegar containing vitamins and minerals can be beneficial to health, and synthetic vinegar does not have any benefit for the human body, since it does not contain minerals and vitamins.

It should be noted right away that natural vinegar can benefit a person’s health only if it is added to dishes as a seasoning or preservative sparingly, in the proportions indicated in the tested recipes. You just can’t drink vinegar, because you can get a chemical burn of the gastrointestinal tract and cause serious harm to the body. That is why vinegar should be stored out of the reach of children.

The benefits of apple cider vinegar:

Apple cider vinegar is made from apple juice, so it is saturated with minerals and vitamins found in apples. A small amount of apple cider vinegar, which enters the body as part of the main dish, helps to strengthen immunity, due to the presence of a large number of vitamins and minerals in it. Apple cider vinegar stimulates metabolic processes and speeds up digestion. It is useful in that it improves the elimination of toxins and toxins from the body. Lowers cholesterol and improves vascular health. It has antiseptic and diuretic properties. Helps strengthen hair and nails.

Benefits of Wine Vinegar:

Wine vinegar is made from grape juice, so it is saturated with minerals and vitamins that are found in grapes. Once in the body as part of the main dish, wine vinegar slows down the aging process, lowers cholesterol, cleanses blood vessels and strengthens the cardiovascular system. Improves the functioning of the lungs, gastrointestinal tract and urinary system. Wine vinegar normalizes the nervous system, improves hair and nails. It is an antioxidant and antiseptic.

Vinegar Harm:

Vinegar can cause the most severe harm to the body if it is drunk as a liquid. After which a person receives a chemical burn of the mucous membranes, food poisoning and renal failure occur. That is why vinegar should be consumed only in small quantities as part of main dishes prepared according to proven recipes. A bottle of vinegar should be kept out of the reach of children in order to avoid poisoning the child.

But in the composition of dishes, vinegar can be harmful and contraindicated for people with diseases of the stomach and intestines, such as gastritis, ulcers, colitis, enteritis, high acidity. Vinegar can be harmful to these categories of people because it can aggravate these diseases. Also, do not use vinegar for people with obesity, nervous disorders, hypertension, nephritis, hepatitis, cholecystitis and cystitis.

Healthy people, without the aforementioned diseases, should use vinegar moderately in dishes prepared according to proven recipes. Only in this case vinegar will not harm the body, and natural vinegar will have a beneficial effect on the body.

Vinegar has been known to mankind for a long time. This product has found its application in medicine, as a good disinfectant, and in cooking, as an indispensable thing for the preparation of hot sauces and marinades.

According to the method of production, vinegar is divided into natural and chemically made. Natural vinegar is obtained from alcohol-containing products by processing them with acetic acid bacteria. Synthetic vinegar is produced by synthesis from sawdust. Of course, for cooking, the most preferred are natural types of vinegar. Let's talk about what types of vinegar are and about their use in cooking.

Wine vinegar

The name itself speaks of the material from which this product is obtained. Vinegar is produced by fermenting grape juice or wine. For this very reason, the greatest amount of such vinegar is produced in countries famous for their winemaking. This vinegar has a pleasant taste and smell, thanks to the esters contained in it.

Wine vinegar is divided into two types - white and red. For the production of white, mainly dry wines are used, obtained from light grape varieties, and it differs in its lighter taste. It is used, as a rule, for the preparation of meat dishes and salad dressings, to which it is added in its pure form. In addition, if sugar is added to white wine vinegar, it is quite possible to replace white wine in the recipe for almost any sauce.

Red wine vinegar is considered a classic, it is traditionally obtained from grape varieties Cabernet and Merlot. Distinguishing it from other vinegars, the aroma and color are obtained after prolonged aging in barrels made of oak. This vinegar is well suited for the preparation of marinades, salad dressings and a variety of sauces.

Occasionally, a more unusual type of wine vinegar is found, namely champagne vinegar, obtained from the precipitate formed on the walls of a bottle when sparkling wines are fermented.

Balsamic vinegar

It is believed that balsamic vinegar is the king of all vinegars. Such a judgment stems from the method of its preparation. It is produced from light grape varieties with a high sugar content, Trebbiano grapes are considered classic.

After fermentation, balsamic vinegar is placed for 12 years in oak barrels, where it decreases in volume by 10% every year due to evaporation. Thus, after this time, there is not much finished vinegar left, which is why its cost is quite high.

Balsamic vinegar is present in many recipes of Italian cuisine. It is used for pickling fish, added to soups, salads and even desserts. This vinegar in a special way sets off the taste of good cheese, goes well with fruits and ice cream.

Malt Vinegar

This type of vinegar is most common in the UK. It is made from a completely fermented wort used in brewing. It has a fresh aroma, delicate taste and slight notes of fruit shades.

In cooking, it is used as a component in the preparation of a traditional English dish - fried potatoes with fish. In addition, malt vinegar is well suited for preserving food, as well as a marinade for vegetables and fish.

Apple vinegar

Unlike wine or malt vinegar, apple has an even milder taste. For its production, a drink such as cider is used. Apple cider vinegar is widely used in France and the USA. Due to the large number of minerals and minerals contained in it, apple cider vinegar is present in many dietary dishes and recipes.

Regarding vinegar produced in France, Norman cider is used as the starting material. After fermentation, it is aged in oak barrels for 1 year, due to which it acquires a slightly sour taste and delicate aroma.

Apple cider vinegar is used for cooking poultry dishes, fish broths, seafood, and for acidifying sauces and drinks. It is great for pickling garlic, pickles, capers and the like. There are puff pastry recipes that also use apple cider vinegar.

Synthetic vinegar

This type of vinegar is most popular in the post-Soviet territory. Its distinctive feature is its low cost. In terms of taste, it is inferior to "natural" counterparts, but it is successfully used in a wide variety of dishes.

Synthetic vinegar is added to all kinds of salads, dressings, gravy, soups, sauces, seasonings and table mustard. It is well suited for acidifying the taste and creating pungency in dishes. This vinegar has the ability to restore and improve the color of products. To prepare the dough, vinegar mixed with baking soda serves as a baking powder. Synthetic vinegar is also indispensable for the preparation of pickles and pickling vegetables and fruits.

Rice vinegar

This vinegar originally appeared in China, and then came to Japan. Rice vinegar is most prevalent in Asia. It has several types: red, light, black and sweetened vinegar with spices.

In Chinese cuisine, light vinegar is most often used; it is the basis of numerous sweet and sour dishes. Black vinegar has a milder flavor and is used as a seasoning.

Rice vinegar is used to make traditional Japanese sushi, it gives the vegetables a characteristic, slightly sour taste and an interesting light aroma. Rice vinegar, the Japanese name for SU, is added to a salad called sunomono. In addition, it is part of many sauces, marinades and is used for cooking meat dishes.

We have listed only the main, most common types of vinegar. In fact, their number is much larger. There are such exotic vinegars as: coconut, reed, pear, raspberry, currant and others.

Vinegar is a food product that can claim to be one of the oldest in the world. Like, it has been used by man since time immemorial. At the same time, it is used in a wide variety of fields, and not just in cooking. Spice, seasoning, a disinfectant and cleanser, a medicine, a cosmetic “magic wand” are just a fraction of the options for using this substance.

A distinctive characteristic of this liquid is its specific smell. This product is obtained either chemically or naturally, when acetic acid bacteria act on alcohol-containing raw materials. Accordingly, vinegar is divided into synthetic and natural, which, in turn, there are many types, depending on which particular ingredient lies in its basis.

History reference

The very first mentions of this product date back to 5000 BC. e. It is believed that its "homeland" is ancient Babylon. Local residents learned how to make not only wine, but also vinegar. They also insisted on spices and herbs, and used it not only as a seasoning, emphasizing the taste of dishes, but also as a kind of preservative, contributing to a longer storage of products.

One of the myths about the legendary Egyptian queen Cleopatra tells us that she remained beautiful and young because she drank wine in which she dissolved pearls. However, as practice shows, the pearl will not dissolve in wine, while in vinegar - without problems. But to drink this substance in a concentration that is capable of dissolving pearls, a person simply cannot physically - the throat, esophagus and stomach will suffer. So, most likely, this beautiful story is just a legend.

But the fact that the Roman legionnaires were the first to use this product to disinfect is true. They were the first to use vinegar to disinfect wounds.

Calorie content and chemical composition

Species and varieties

As noted above, all types of vinegar are divided into two categories depending on which method the product is obtained: synthetic or natural.

Synthetic vinegar

Synthetic, aka table vinegar, is still the most common in the post-Soviet territory. It is it that is most often used when preserving vegetables, as a baking powder for dough and flavoring. It is also used for medical purposes.

Such a product is obtained as a result of a chemical reaction — synthesis of natural gas or sublimation of wood. This technology was first used as far back as 1898, since then some changes have been made to it, but the essence itself has remained unchanged.

It is noteworthy that according to the taste and aromatic characteristics, the product of synthetic origin “loses” its natural counterpart. However, he has one important trump card: the fact that the technological process of its production is not expensive.

The main area of \u200b\u200buse of synthetic vinegar is cooking. Mostly it is used as an ingredient in marinades in the preparation of dishes of meat, fish and vegetables. Due to the disinfecting properties of the substance, products that have been pickled with it have a longer shelf life.

In addition, synthetic vinegar is used in the household for disinfection and many other purposes.

The calorie content of this product does not exceed 11 kcal per 100 g. Of the nutrients in it, only (3 g) are present, but are absent.

If we talk about natural species, the raw materials for their manufacture are grape wine, from, beer wort and a variety of fruit and berry juices, in which the fermentation process began.

Apple vinegar

Today it is presented on the market in two form factors: in liquid form and in tablets. Still, liquid apple cider vinegar is traditionally more popular. He has many areas of use: from cooking to cosmetology and nutrition.

Culinary specialists add this product to sauces during the preparation of meat and fish dishes, and also use them for preservation - thanks to this ingredient vegetables acquire a special aroma and a pungent flavor. Also, an apple-based product is added to, used for dressing salads, as a seasoning to.

Apple cider vinegar has pronounced anti-inflammatory and antifungal properties. Therefore, on its basis they make a solution for gargling with sore throat and tonsillitis.

This product is useful for anemia, as it is a natural source. Also contained in it interfere with the absorption of fats and the formation of atherosclerotic plaques on the walls of blood vessels, reducing the risk of heart attacks and strokes.

Due to the fact that the Ph of this substance is practically no different from the ph of the upper layer of human skin, this product can be used for cosmetic purposes. For example, to restore skin tone, wipe it every day with a weak solution of apple cider vinegar.

The presence in the composition of the product of a number of minerals, as well as, brought him popularity among adherents of a healthy diet. In particular, it is he who is used for weight loss, which will be discussed below.

The calorie content of apple cider vinegar is 21 kcal per 100 g of product. There are no proteins and fats in its composition, while carbohydrates contain 0.93 g.

This product is most loved by gourmets, although in ancient times it was used exclusively as a remedy. It is first mentioned in manuscripts dating from the eleventh century.

Get it from grape must, which goes through a lengthy processing procedure. First it is filtered, then fermented in barrels of larch, and then poured into a container of oak wood, where it matures for several years. The result is a dark, thick and viscous liquid with a bright aroma and sweet and sour taste.

All balsamic vinegar is divided into three categories depending on its quality:

1. Tgadizionale (traditional).
2. Qualita superiogue (superior quality).
3. Ehtga vesshio (especially seasoned).

Balsamic vinegar presented on the shelves of most stores is a product aged from three to ten years, while the most expensive varieties belonging to the second and third categories can withstand up to half a century. They are so concentrated that they add only a few drops to their dishes.

Balsamic vinegar is added to soups, salads, used during the preparation of marinade for fish and other seafood, they are sprinkled with elite varieties of cheeses. This product is especially popular among fans.

The composition of the substance contains a number of macro- and microelements, pectins, as well as organic acids. All this makes it an excellent antiseptic and an effective cosmetic tool.

Please note that it is balsamic vinegar because of its high cost that is most often faked. The cost of a high-quality product is at least ten dollars per 50 ml.

Calorie content is 88 kcal per 100 g, it contains 0.49 g of protein and 17.03 g of carbohydrates, and there are no fats.

Wine vinegar

Wine vinegar is a product that is formed as a result of the natural souring of wine. He is the brainchild of French culinary experts and, depending on the type of wine that was used to make it, is white and red.

Red subspecies are usually made from merlot or cabernet. The fermentation process takes place in oak barrels. In cooking, it is used for making sauces, seasonings and marinades.

White wine vinegar is prepared from dry white wines; moreover, not wooden containers are used, but containers made from ordinary stainless steel. Therefore, the manufacturing process is less expensive. It is also used for making sauces, but it has a less saturated taste. Often this product with the addition of culinary experts replaces white wine in some dishes.

In France, wine vinegar is used to give a more piquant taste to dishes from, and fish, and also add it as a dressing in a vegetable salad with cheese.

It is noteworthy that this substance has a number of medicinal properties. In particular, it contains the element resveratrol, which is a powerful cardioprotector and has an antitumor and anti-inflammatory effect. This product also helps to remove harmful substances from the body.

Calorie content is 9 kcal per 100 g. The product contains 1 g of protein, the same amount of fat and the same amount of carbohydrates.

Rice vinegar

Rice vinegar is a “trick” of Asian cuisine. Get it from the grains. The finished product has a delicate, mild flavor and a sweet, pleasant aroma.

There are several types of rice vinegar: white, red and black.

White subspecies is made from glutinous rice. It has the most delicate taste and almost elusive aroma. Usually it is used for making sashimi and sushi, pickled fish with it, and also added as a dressing in salads.

The red subspecies is prepared by adding special red yeast to the rice. It is characterized by a sweet-tart taste with bright fruity notes. It is added to soups and noodles, and also emphasize with it the taste of seafood.

To prepare black rice vinegar, a mixture of a number of ingredients is used: long-grain and glutinous rice, and rice husk. The finished product is dark and thick, has a rich taste and aroma. It is used as a seasoning for meat dishes, as well as stewed vegetables.

Valuable components of the product give it healing properties. For example, in the East, they believe that it is able to increase the body's resistance, improve digestion, and exacerbate cognitive functions.

The calorie content of rice vinegar is 54 kcal per 100 g. It contains 0.3 g of protein and 13.2 g of carbohydrates. There are no fats.

Sugarcane syrup vinegar is a common Indonesian product. It is also popular in the Philippines.

Cane vinegar is obtained by fermenting cane sugar syrup. In the world this product is not particularly popular. First of all, his taste is very specific. In addition, it is very expensive. However, gourmets highly value the reed vinegar they make on the island of Martinique. It is a real rarity, unlike the Filipino product, which is less expensive and more common in the region.

Use cane vinegar when frying meat.

The energy value of the product is 18 kcal per 100 g. There are no fats and proteins in it, and the carbohydrate content is 0.04 g.

Sherry vinegar

This is a type of wine vinegar. It was first produced in Andalusia from white grape varieties. A special fungus is added, which starts the fermentation processes. The resulting wort is placed in special oak barrels and kept for a long time.

The minimum aging period is six months, and elite varieties are infused for ten years.

Sherry vinegar - a "trick" of the cuisine of the Mediterranean countries. It is used for cooking meat and fish dishes, seasoned with salads from fruits and vegetables.

The energy value is 11 kcal per 100 g. Proteins and fats are absent, and carbohydrates are 7.2 g.

Malt vinegar is the highlight of British cuisine. Outside of Misty Albion, he is almost unknown. The raw material for its preparation is fermented beer malt wort, as a result of which the product is characterized by a delicate fruity taste and color that varies from golden to bronze-brown.

There are three varieties of malt vinegar:

1. Dark, intense brown. It has a strong aroma with notes of caramel. Use it to prepare marinades for meat and fish, which eventually acquire a tart spicy flavor.
2. Light, pale golden hue. This product has a mild aroma with subtle fruity notes. Most often it is used as a seasoning for salads. Also, this type of vinegar is part of the legendary British dish fish and chips, which is a fried fish with french fries.
3. Colorless malt vinegar. It is used for conservation. Its indisputable advantage is the fact that it helps to preserve the natural color and aroma of products, but at the same time gives them sharpness.

Calorie content of 100 g of the product is 54 kcal. There are no fats in it, carbohydrates contain 13.2 g, and proteins - 0.3 g.

Application in traditional medicine

Vinegar as a remedy began to be used in antiquity. Hippocrates recommended it as an anti-inflammatory and disinfectant.

Today, experts advise using exclusively natural apple cider vinegar for medicinal purposes. What health problems he will help solve:

1. In order to “disperse” the metabolism and improve energy metabolism before the main meal, drink a glass of water with two tablespoons of apple cider vinegar. This will help to reduce appetite, and also helps to “burn” fats and carbohydrates.
2. At high temperatures, use rubbing. In addition, you can add two tablespoons of apple cider vinegar to a container with cold water and soak cotton socks in this mixture. Wring them out, put them on your feet, and pull a pair of woolen socks on top. Soon the heat will subside.
3. This product helps to get rid of the fungus on the legs: regularly wipe the affected area with a cotton pad moistened with vinegar.
4. Apple cider vinegar is an excellent hair beauty product. After washing, rinse your hair with cool water with two teaspoons of vinegar - and your locks will be shiny and silky. And if a child “brought” lice from a kindergarten, rub a solution of vinegar and vegetable oil mixed in equal proportions into your hair. After that, wrap your head in a towel for an hour, and then rinse your hair with shampoo.
5. With a reduced body tone and chronic fatigue syndrome, drink a glass of water at room temperature every morning in which to dissolve a teaspoon and a tablespoon of apple cider vinegar.
6. After intense physical exertion, when the whole body aches, dilute four tablespoons of apple cider vinegar in two glasses of cold water. Rub the whole body with this mixture, intensively massaging the muscles with your hands.
7. For thrombophlebitis, dissolve one teaspoon of vinegar in a glass of water. Take this drink three times a day before meals. Also wipe the skin in “problem” areas with undiluted apple cider vinegar.
8. For sore throats and coughs, mix two tablespoons of honey and three tablespoons of vinegar in a glass of warm water. Use this mixture to gargle. The procedure should be carried out three times a day, moreover, the mixture should be fresh every time.

Slimming vinegar

Apple cider vinegar has long been known as an effective home remedy for getting rid of extra pounds. One of the most common recipes says that before each meal, a quarter of an hour before sitting at the table, you should take one or two teaspoons of apple cider vinegar, dissolved in a glass of water. The duration of this course is two months, after which you need to take a break.

Despite the assurances of the authors of many articles on the Internet that vinegar dissolves fat or reduces the calorie content of foods, as a result of which kilograms literally “evaporate”, in fact, the mechanism of action of this product is much simpler. As scientists have found, a high content in apple cider vinegar helps fight appetite by leveling blood glucose. In turn, the pectins that are present in it give a feeling of satiety and save from overeating.

For the first time, researchers became interested in the properties of apple cider vinegar and its ability to assist in losing extra pounds thanks to American therapist Jarvis Deforest Clinton. He treated his patients with a potion that he called “khanigar” (derived from the English words “honey” - honey, and “vinegar” - vinegar). He positioned the product as a real panacea that improves complexion, improves body tone and helps to lose weight. After that, scientists began research and it turned out that laboratory rodents that consumed apple cider vinegar were able to “boast” a decrease in bad cholesterol in the blood and changes in the genes responsible for the accumulation of fat reserves.

If you still decide to give the fight overweight using apple cider vinegar, then take on a few more tips.

In no case do not drink the substance before eating in a "pure" form. Dilute it in a glass of water. Drink through a straw, and then rinse your mouth thoroughly so that tooth enamel does not suffer.

If you are afraid to drink vinegar, to begin with, replace it with the oil in salad dressings.

To lose weight, vinegar can be applied externally. For example, start doing anti-cellulite rubbing. To do this, you will need to dissolve 30 ml of apple cider vinegar in 200 ml of water. You can also try taking baths by dissolving two glasses of apple cider vinegar in a bath filled with water. The water temperature should be 50 degrees, and the duration of the procedure can not exceed twenty minutes. Please note that a hypertonic method is contraindicated!

Harm and contraindications

The beneficial properties of different types of vinegar were mentioned above. However, with excessive consumption, even natural vinegar can cause serious damage to health.

Also, this product is harmful to tooth enamel and can cause an allergic reaction in case of individual intolerance.

How to choose and store

So that the quality of the purchased product does not disappoint you, the following rules should be followed when buying and storing vinegar.

Examine the label, check what the product is made of. In the event that you opted for natural vinegar, it really should contain natural raw materials - that is, for example, apples, and not malic acid.

Pay attention to transparency. Synthetic vinegar must be crystal clear without impurities. In a natural product, the presence of sediment is the norm, so you should probably be alarmed by its absence.

Store the product in a glass container with a tightly closed lid. Allowable temperature is from 5 to 15 degrees. The bottle should be in a dark place that is inaccessible to children.

Shelf life of apple cider vinegar is two years. Berry vinegar "live" up to eight years.

And finally, do not put the product in the refrigerator - this affects its taste.

Cooking apple cider vinegar at home

Regrettably, recently fake goods have been appearing more and more on store shelves. Therefore, to be “one hundred percent” confident in the quality of natural vinegar, you can cook it at home yourself.

To prepare the most popular type of natural vinegar - apple - you need two kilograms of apples of any sweet variety, one and a half liters of pure raw water and one hundred and fifty grams of sugar.

Wash and grate the apples on a coarse grater along with the peel and seeds. Put the resulting mass in an enamel pan and pour water. Add half the sugar, mix thoroughly.

Cover the pan with a towel or napkin. The lid cannot be used - in order for the fermentation process to take place, air access is necessary. Put the pot in a not too stuffy place and leave to roam for three weeks. Stir the mass every day using a wooden spoon.

Three weeks later strain, add the remaining sugar, mix thoroughly until it is completely dissolved. Pour the liquid into the jars, cover them with a towel and leave to roam for one and a half to two months. When the liquid brightens and becomes transparent, vinegar can be considered ready for use.

Filter it again and bottle. Cork carefully and store in a cool place.