Vinegar
About
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types of vinegar are also used as condiments or garnishes,
Source
Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars, where fermentation proceeds over the course of a few months to a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in 1-3 days.
Local
Common Recipes
Varieties
Fruit
Common flavors of fruit vinegar include apple, blackcurrant, raspberry, quince, and tomato
Palm
Coconut vinegar - a cloudy, white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. Used in Southeast Asian cuisine especially Goan cuisine.
Balsamic
Balsamic vinegar is an aromatic, aged vinegar produced in Italy. The original product — traditional balsamic vinegar — is made from the concentrated juice, or must, of white Trebbiano grapes.
Cane
It ranges from dark yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Used in Philippines and Brazil
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
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USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
