Difference between revisions of "Vinegar"
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==Types of Vinegar== | ==Types of Vinegar== | ||
| − | * White | + | * White vinegar |
| − | * Red | + | * Red [[wine]] vinegar |
| − | * Balsalmic | + | * [[Balsalmic]] vinegar |
| − | * Rice | + | * [[Rice]] vinegar |
| − | * Umeboshi | + | * [[Umeboshi]] vinegar |
| − | * Malt | + | * [[Malt]] vinegar |
| − | * Apple | + | * [[Apple cider vinegar]] |
| + | |||
| + | ==See Also== | ||
| + | * [[Food storage]] | ||
| + | * [[Preservation (food)]] | ||
| + | * [[Dehydration]] | ||
| + | * [[Canning]] | ||
| + | |||
[[category:Food and Drink]] | [[category:Food and Drink]] | ||
Revision as of 08:36, December 26, 2014
Vinegar is a food condiment traditionally made by using a acetic acid forming bacteria (such as those in the genera Acetobacter and Gloconobacter) and to ferment wine or similar ethanol-containing liquid. In modern times, white vinegar is produced chemically, as it is essentially dilute acetic acid.
In addition to its many culinary uses, vinegar is also commonly used to clean glass, cutting through grease and leaving a smear-free finish.
Types of Vinegar
- White vinegar
- Red wine vinegar
- Balsalmic vinegar
- Rice vinegar
- Umeboshi vinegar
- Malt vinegar
- Apple cider vinegar