All the Facts You Wanted to Know About Vinegar

November 1^st is National Vinegar Day. You may think there isn’t much to celebrate for vinegar, but vinegar not only provides our taste buds with great flavor, but it also provides our bodies with some health benefits. Before we get into the different types of vinegar, it is important to know some background information about vinegar. Vinegar, also known as sour wine, was first used for cooking, as medicine, as a preservative, and as a drink to boost and promote wellness. Vinegar is monitored by the U.S Food and Drug Administration, it is required to contain at least 4% acetic acid, but it can range to 8%. Acetic Acid is responsible for the pungent flavors, odors, and tartness we often see in vinegar. Vinegar also contains polyphenols, amino acids, and vitamins. Vinegar was first used as a medical aid for digestion, as an antibacterial balm, and as a treatment for coughing. Research has found some links to vinegar as a form of medical treatment, but it is not fully supported nor recommended to use vinegar instead of other medical treatments. Some of the health benefits, uses, and types of vinegar are listed below!

Health Benefits:

Antibacterial
Antioxidant properties
Probiotics (health-promoting bacteria)

Uses:

Salad dressings, marinades, sauces, mayonnaise, ketchup, cheese, and baked goods
Tenderize meats and fish by breaking down the chemical structure of the protein
Pickling food, extending the shelf life by killing bacteria
Cleaning

Types:

White Distilled: Made by fermentation of distilled alcohol, which normally comes from fermented grains. This type is often used for pickling, it does not change the color of fruits and vegetables. It can also be used for cleaning.
Balsamic: Made from fermented grapes, is a little sweeter and mellow compared to other forms. It is usually used in salad dressings, marinades, as a reduction, or drizzled on fruit.
Rice: Made from fermented rice, this vinegar is less acidic with a sweeter flavor. It is typically used for sushi, pickled vegetables, and stir-fry.
Wine: Made from either red or white wine, this type of vinegar has a sharp, acidic flavor. It is often used in marinades and salad dressings.
Apple Cider: Made from crushed apples. This vinegar has lower acidity and a mild apple flavor. It is used in salads, salad dressings, marinades, and sweet dishes.
Flavored: This type of vinegar is usually infused with rosemary, sage, or other fruit purees to create vinaigrette dressings and marinades.