Vinegar is a seasoning that gives off a sour taste. It can be derived from various ingredients such as rice, barley, apple, wine, beer, and sugar cane residue. Although resulting in a sour taste similar to that of lemon, the flavor of vinegar tends to linger longer on the palate due to more fermentation.
Many may not realize that vinegar can be used in a variety of dishes, whether it be in Japanese food, as a salad dressing, or additionally for fermentation, neutralizing fishy odors, tenderizing meats, or added to rice cooking water to make rice grains shinier and less sticky. It is undoubtedly a versatile kitchen staple with many beneficial properties.
Vinegar can be divided into 3 types consisting of:
Fermented vinegar: Vinegar is produced from rice, grains, and fruits such as apples and pineapples, which is then fermented with yeast. Varieties include balsamic vinegar and rice vinegar, where the intensity of aroma and taste varies with the length of the fermentation period.
Distilled vinegar: Vinegar that is made by diluting alcohol before fermentation with vinegar culture and water.
Synthetic vinegar: Vinegar derived from acetic acid, which is diluted to reduce intensity. Thus, resulting in a clear, colorless liquid without color found in natural vinegar.
- Helps to maintain a normal blood pressure level
- Helps to reduce cholesterol and blood glucose levels
- Increases good bacteria in the digestive system
- Relieves heartburn for those with acid reflux
- Lowers the risk of food poisoning
- Detoxifies the body from toxins
