The 9 Best Vinegars for Cooking, and 2 You Should Never Use Whether you’re cooking or cleaning, here’s how to know which types of vinegar are best. by Amanda Lauren
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here are so many types of vinegar, you probably have more than one kind in your kitchen right now. But what exactly is vinegar and how do we know which type is best? Vinegar appropriately takes its name from the French term vin aigre, or “sour wine.” It’s made by adding bacteria to any type of alcohol—wine, hard cider, beer—or sugars, which is then fermented and converted into acetic acid. The length of time it takes for the vinegar to naturally ferment depends on what it is made from. Every type of vinegar has its own 32 | Good Fat Life
individual flavor profile and often a unique purpose outside of the kitchen. This means the vinegar you use to clean your floors probably isn’t the same one you’re using to dress your salad or marinate your chicken. Here’s a breakdown of every type of vinegar and the best ways to use each one.
DISTILLED WHITE VINEGAR Distilled white vinegar, which is also sometimes labeled as white vinegar, is usually made from a combination of
about 5 to 10 percent acetic acid and approximately 90 to 95 percent water. This kind of vinegar is one of the most versatile. With an intense, sharp flavor, there are several culinary uses for white vinegar. It’s used in ketchup, for hard boiling eggs, and even to make mashed potatoes stay a bright white shade. But white vinegar is mostly known for its excellent cleaning properties. For example, when mixed with baking soda, it creates a foaming solution that is useful for removing grease and baked-on food off pans.
