Any type of vinegar works best here (2024)

Shutterstock / Faiz Zaki

While you might turn your nose up at a bag of salt and vinegar chips, you can't deny how ubiquitous vinegar is. It's hidden in all kinds of foods, from the predictable ones like salad dressings and pickles to the less obvious condiments like ketchup and mustard. It brings your favorite hot sauce to life and adds acidity to marinades.

But the thing is, not all vinegar is the same, and you can't use one for everything. That's why we've taken a deep dive into the world of vinegar to help you know which vinegar is best for which dishes.

Distilled white vinegar

This sharp, strong vinegar is made by fermenting distilled alcohol. It is very cheap to make, making it popular for use in the commercial production of salad dressings and condiments. It can be used in any type of kitchen, but I wouldn't cook with itjust use it for household cleaning projects.

Balsamic vinegar

This dark, sometimes syrupy vinegar is an Italian classic. Unlike other vinegars, it is not made from fermented alcohol. Pressed grape juice is stored in oak barrels, which thickens the vinegar (over time), concentrates the flavor, and drives the price up! There are cheap versions on the market, but beware: the cheaper versions are simply white vinegar with food coloring. This vinegar doesperfect for glazing meatSprinkle with fresh fruit or make a simple salad dressing in combination with high-quality olive oil.

apple cider vinegar

This specific type of vinegarhas received a lot of press lately for its purported medicinal properties. People promote apple cider vinegar as a remedy for stomach problems, colds and also as a weight loss supplement. It is made from pressed apples that are fermented into alcohol before turning into vinegar. This gives it a mildly sweet taste with a slightly sour aftertaste. It's my favorite vinegarfor the production of homemade soft drinks, as well as pickles, salad dressings and marinades.

Red wine vinegar

This byproduct of fermented red wine is one of the most popular vinegars in the United States. It can be made with any type of red wine, with variation that gives the vinegar a unique twist. Overall, you'll find that it has a tart flavor and lots of flavor, making it perfect for vinaigrettes and marinades. Because it gives vegetables a pink tint,it is also a good choice for pickled onions.

White wine vinegar

Like red wine vinegar, this variety is produced by fermenting white wine. It lacks the sharp bite of its red counterpart, giving it a smoother flavor and softer edge. It can be used in everything from making pickles to salad dressings, but I like its mild flavor best in coleslaw.

Champagne vinegar

This super clear vinegar has a sharp aftertaste but a light taste. As you may have guessed, it is made by fermenting champagne. Because the flavor is so delicious, it is best used in unheated applications, such as finishing hot sauces or making vinaigrettes.

sherry vinegar

This Spanish vinegar is made by fermenting a fortified wine. After fermentation of the sherry, the by-product is aged for at least six months in oak barrels. This gives it a deeply savory flavor, making it one of the more complex flavored vinegars. It's perfect for deglazing and making pan sauces, but you can also use it to add depth to soups or sauces.

Stegendijk

A common Chinese andJapanese ingredientRice vinegar is made by fermenting rice wine. It is less acidic than the other types of vinegar, so it is less harsh and sweeter in taste. This vinegar makes excellent quick pickles and is delicious when addedAsian-style stir-friesand sauces.

Black vinegar

This Chinese vinegar (also called Chinkiang vinegar) is made from glutinous rice. It has a deep, smoky flavor that almost tastes like wood. Because it is intensely sour, it is used in Chinese cuisine as a counterpart to sweet ingredients. It is a good dipping sauce for dim sum dumplings.

Malt vinegar

This popular fish and chips vinegaris made from barley, which is brewed into beer before being fermented into vinegar. It matures for a short time, which gives it a soft taste and a tasty mouthfeel. It is Britain's landmark dyke.

Really, life isn't worth living without a little seaweed! And now you know how to make life even better.