Quality vinegar should be delicious, not a palate killer. Here's how to weed out the good (and the great) from the bad.
as being a solution containing a minimum of 4% acetic acid. It can be made from a wide range of base ingredients, but the underlying process is essentially the same. Base ingredients that are rich in sugars—whether complex carbohydrates from starchy foods like rice, potatoes, and barley; or simple sugars from apples, grapes, and honey—are first fermented into an alcoholic product with the help of yeast. It could end there, and in some cases it does, yielding drinks like wine, beer, and mead.
The second step is what turns those alcoholic substances into vinegar. This time, instead of yeast, the microorganism in question is acetobacter, sometimes also called acetic acid bacteria. It takes the alcohol, along with oxygen that's available, and converts them into acetic acid, the compound responsible for vinegar's sour, pungent flavor.Traditional methods generally make use of slow fermentations that take a number of months, if not years, to finish.
Specifically, this means that you should stay away from distilled white vinegar. A so-called"spirit vinegar," this big-jug product can legally be made from distilled alcohol, ethanol, and even petroleum*. Many mass-market vinegar brands use distilled white as a base , so take a moment to look at ingredient lists before making a purchase.
So, what does good vinegar look like? How can you recognize quality? And what's the best way to use a particular type of vinegar? What follows is a guide to the most common varieties of vinegar on the market, with cues to help you identify the best ones. I'm also sharing some of my favorite brands for each category, though, fair warning—some are very hard to find, and many are not cheap.
When shopping for a good apple cider vinegar, look for one that's well filtered. Apple particulates tend to re-ferment, causing the vinegar to taste a little too yeasty over time, so the less sediment clouding the bottle, the better. It should have a round flavor, with a bit of fruit on the nose and a little sweetness. Think of biting into a fresh apple: You're looking for something refreshing, bright, and balanced, not mouth-puckeringly tart.
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