Cookbook:Vinegar

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Cookbook | Recipes | Ingredients

Vinegar is 5% acetic acid in water. Commercial white vinegar is basically a pure chemical, but traditional vinegar is made from a carbohydrate (fruit, grain, etc.) by a process of Fermentation, which can yield complex flavors, aromas, and colors.

Alcoholic drinks come in many basic forms, each defined by its ingredients and methods of manufacture; the same processes can be adjusted to produce acetic acid rather than ethanol, yielding a variety of vinegars. Some of these are named for their analogous alcohol.

Types of traditional vinegar (with sources) include:

• Wine vinegar (grapes)
• Balsamic vinegar (grapes)
• Cider vinegar (apples)
• Malt vinegar (malted grain)
• Rice vinegar