There are quite a few types of vinegar on the market and most people do not know which vinegar to purchase. Hopefully you find the following vinegar information helpful.
Vinegar is a great calorie way to add flavor to your meals
Apple cider: Adds a tart, slightly fruit flavor. Really great for salad dressings, marinades, and chutneys. Great to keep on hand. May slightly discolor vegetables.
Homemade apple cider vinaigrette:
- 1/4 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. agave
- 1/8-1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/3 cup olive oil
- 1 1/2 Tbsp. shallots (diced)
Combine first 6 ingredients, whisk together. Slowly add the oil and whisk as you pour the oil into the vinegar ingredients. Lastly, mix in shallots.
Red and white wine: Red wine is a great way to marinate beef or pork, white wine is great for chicken and fish. Great for making salsas, vinaigrettes and sauces.
Balsamic: Sweet and sour flavor. Compliments salty food, such as, feta or parmesan cheese. Great with sweet foods, such as, strawberries and blackberries. Makes a great dressing for dark leafy greens.
Mustard balsamic marinade:
- 2 Tbsp. mustard
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. lemon juice
- 2 garlic cloves, minced
- 1 tsp. paprika
Combine all ingredients, use as a marinade.
Coconut: sharp flavor and slightly yeasty flavor. Used in Thai and Indian cooking for marinades and sauces.
Malt: Very strong in flavor, slightly lemony. Great for pickling.
White: Strong and tangy flavor, commonly used for pickling. Also, used as a cleaning agent. Does not work well for cooking.
Ume Plum: Used in Japanese cooking, salty and fruity flavor. Best used in salad dressings and dipping sauces.
Chili Plum Sauce:
- 1 1/2 cups plum sauce
- 1 1/2 cups Thai style chili sauce
- 3/4 cup orange juice
- 3 Tbsp. low sodium soy sauce or liquid amino acids
Whisk together until blended. Makes about 4 cups.
Rice: Asian cooking staple. Light flavor, perfect for salads, or on sushi. Read the label carefully, some may have high sugar content.