All the Different Vinegars and uses, what is your Favorite?

I was reading an article on Black Vinegar.  The articles suggest that once folks try it they will love it. The article suggests to add Black Vinegar at the end of stir fries and also it is a vinegar used for dipping sauce like dumplings etc. Have you tried Black Vinegar?

Most I just use white vinegar and sometimes Apple Cider Vinegar.

For years I had a bottle of Malt Vinegar which we only used when I served fish.  It sat on the kitchen table with all the other condiments.

I have also heard folks rave about Balsamic Vinegar though I have not tried it.

What is your favorite vinegar and how do you use it?

No idea what black vinegar is?
Balsamico is fantastic, but i have never made it myself. I am in the process of making applecider vinegar. And i love to add terragon to it to get the taste of it, great in salads, but very different to balsamico.

I put a little splurb of apple cider vinegar in my water quite often to help with digestion.

I use white vinegar for cleaning stuff.

And I know there was some balsamic vinegar in the best tomato soup I have ever eaten.

If I had to pick a favorite, it would probably be ACV... just because I use it so much more.

I had not heard of Black Vinegar that is why the article caught my attention.

It seems to be a Chinese Vinegar:

https://en.wikipedia.org/wiki/Black_vinegar

Here is the article:

Black Vinegar Doesn’t Just Season a Dish–It Transforms It

https://www.bonappetit.com/story/black-vinegar

I use a lot of black vinegar! a tiny bit can be transformative in a sauce. think about how complex a good balsamic vinegar is, it's similar.

it's funny, i always have that on hand, but in terms of other vinegars i generally just use plain white- learned to make sushi in japan with plain white, not a big fan of apple cider vinegar, white wine vinegar, rice vinegar, etc etc. I will occasionally make a flavored vinegar in the summer for salads, usually with red shiso (perilla), complex and lovely for many dishes. Or a homemade vinegar from fruit, usually strawberries.

i started making them this year - what a treat - google "make herbed vinegar"... too easy

left to right...

mint in rice wine vinegar
summer savory, rosemary and thyme in balsamic
anise hyssop in white
rose petal in white (OMG good!)
nasturtium in white (petals still in marinating - it is probably my favorite)
i pickle hot peppers which yield a spicy vintager as a by-product

making your own in the fridge is serious fun and you get all kinds - cheers!

Hmmmm.. those flavored vinegars sound very good, but they all start with vinegar.  Do you have a recipe for making vinegar that you'd like to share?  I'd like to know how to make at least one of them.  Thanks!

Most of these 'home made vinegars' are simply flavoured vinegars. I'd like to see how people actually make vinegar in the first place. The only one I make myself is APC. If live to know how to make black vinegar, or balsamic vinegar. Anyone know how?

0f flavored vinegars, I focus on medicinal herbs. I make elderberry vinegar by steeping fresh elderberries in vinegar until we want some, then I strain it. I also make a fresh oregano vinegar. These are the main ones I keep on hand.

Emma Carver-Barrass wrote: . If live to know how to make black vinegar, or balsamic vinegar. Anyone know how?

I know that balsamic vinegar is aged in wooden barrels, which gives it the color and flavor. In looking at the article Anne linked to about black vinegar, it says it's a rice or wheat vinegar. Flavorings seem to vary according to region.

Barbara Manning wrote:Hmmmm.. those flavored vinegars sound very good, but they all start with vinegar.  Do you have a recipe for making vinegar that you'd like to share?  I'd like to know how to make at least one of them.  Thanks!

A good thread for you to read might be https://permies.com/t/14491/Homemade-vinegar
A few of us also shared experiences making vinegar from fruit (not just apples!) in detail here. https://permies.com/t/127919/Apple-cider-vinegar
Both should help get you on your way.

(i currently have a red wine vinegar "cooking" out on my porch....)

We make apple cider vinegar from the pulp left after squeezing the cider out using our antique cider press. We collect the pulp in 5 gallon buckets, top it off with fresh water, and leave it to sit a few months to a year (covered not tightly). It’s usually strong and delicious enough to use in drinks.

Favorite vinegar is persimmon!
Neighbors tree is prolific. I pull the tops, off soft ripe fruit, put them in a cloth covered bucket, stir daily for 2 weeks then leave it to make itself for a few months in the garage, then strain and bottle it.

In all my years I didn't know there was a much of a difference in vinegars except for taste. We use a BUNCH of vinegar and it is getting really expensive. Just recently I got a comupins from the wife that ya don't use people vinegar for utility purposes: that is called cleaning vinegar. I got ripped for using food vinegar for cleaning the toilet. I got educated once again at 15 years of marriage. Buy some CLEANING VINEGAR. Nope, don't put it on your salad.

You never quit learning.

Is this why Permies.com reposts old, old posts with nothing recent because the same stupid questions come up?

Jr Hill wrote:CLEANING VINEGAR. Nope, don't put it on your salad.

No, definitely not on the salad. Some cleaning vinegar is pretty high-octane and it would leave you with some very unhappy mucous membranes in your mouth, for starters.

For us cleaning vinegar is ridiculously expensive, so I buy gallon jugs of "people vinegar" (we also say that in my house, LOL) and use it for everything. YMMV.

Jr Hill wrote:
Is this why Permies.com reposts old, old posts with nothing recent because the same stupid questions come up?

We Permies believe in recycling, repurposing and waste-not-want-not for everything, including old conversations. Sometimes the original poster comes back with an update (and we can see how things turned out, lasted, etc). And if you wait long enough, you forget all about them and it seems like a new thread ("Wow, lookee here!").

Tereza Okava wrote:I use a lot of black vinegar! a tiny bit can be transformative in a sauce. think about how complex a good balsamic vinegar is, it's similar.

Good description.  I love black vinegar, though I usually use it only for Chinese recipes.  I also keep white rice wine vinegar around for certain Asian cooking.  The flavor is much lighter but also less complex than black vinegar.

I am a big fan of the right vinegar for the right purpose...

I use distilled white vinegar only for cleaning things.  These days I buy high-octane 45% vinegar for that purpose.  Sometimes I spray it on straight, other times I dilute it.  It actually isn't much more expensive if you do the math, it takes up less space, and one jug lasts forever.  It also makes good contact herbicide.  But beware: the fumes will REALLY clean out your sinuses!

I use ACV - either purchased raw ACV or home brewed - for most generic cooking purposes.

I use ACV, balsamic, sherry vinegar, red wine vinegar, or white wine vinegar for salad dressings, depending on the mood I'm in.  For most salads I make - and I make a lot of salads! - the dressing is merely salt, pepper, olive oil, and vinegar (and/or citrus juice).

I don't bother to make flavored, i.e. herb-infused, vinegars.  I like lots of fresh herbs added to my salads and cooking, so I figure it is easier to keep a few straight vinegar options and pick the herbs fresh as opposed to keeping a dozen different bottles on my shelf.

Kirsten Mouradian wrote:Favorite vinegar is persimmon!
Neighbors tree is prolific. I pull the tops, off soft ripe fruit, put them in a cloth covered bucket, stir daily for 2 weeks then leave it to make itself for a few months in the garage, then strain and bottle it.

That sounds good!  I will have to try that, as I also have a convenient source for more persimmons than I can usually eat.

Do you add any water to the bucket?  Or perhaps a little raw ACV as starter?

I don't think I know what my favourite is yet.

We are lucky in that one of the shops of Frescolio is a 15-20 minute walk for me.  Last year for Christmas I got a bunch of their small variety packs, so we've been tasting different infused balsamic vinegars (as well as olive oils) on salads and such.  

For the most part, white vinegar for pickling, ACV and some wine vinegar on hand for various recipes calling for them.  

This thread is intriguing...I'm far from an aficionado, but this could lead me into attempting to create some of my own...we shall see.

Edit: I forgot to add that malt vinegar on fries is the way to go...it's getting rare to find a diner with vinegar on the tables and rarer yet for it to be malt vinegar.

Vinegar is a versatile ingredient with many types, each offering unique flavors and uses in the kitchen. Here's a breakdown of popular vinegars and their applications:

1. White Vinegar
Flavor: Strong, sharp, and clean.
Uses:
Cleaning and pickling.
Enhancing tangy dressings, marinades, and sauces.
Ideal for balancing sweetness in desserts like pavlova or meringue.
2. Apple Cider Vinegar (ACV)
Flavor: Mildly fruity and tangy.
Uses:
Salad dressings, marinades, and glazes.
Natural health remedies and detox drinks.
Adding depth to soups or stews.
3. Balsamic Vinegar
Flavor: Sweet, rich, and syrupy.
Uses:
Drizzling over salads, roasted vegetables, or fresh fruits like strawberries.
A finishing touch for grilled meats and cheese platters.
Reductions for flavorful sauces.
4. Red Wine Vinegar
Flavor: Bold, tangy, and slightly fruity.
Uses:
Dressing for leafy greens or grain salads.
Marinades for beef or pork.
Brightening soups or stews.
5. White Wine Vinegar
Flavor: Delicate and slightly fruity.
Uses:
Light dressings and sauces, such as hollandaise.
Poaching fish or vegetables.
Enhancing creamy soups.
6. Rice Vinegar
Flavor: Mild and slightly sweet.
Uses:
Essential for sushi rice and Asian cuisine.
Balancing flavors in stir-fries and dipping sauces.
Adding brightness to slaws and salads.
7. Malt Vinegar
Flavor: Malty and tangy.
Uses:
Classic pairing with fish and chips.
Marinades for meat.
Pickling and chutneys.
8. Sherry Vinegar
Flavor: Nutty and slightly sweet.
Uses:
Gourmet salad dressings.
Deglazing pans for sauces.
Finishing soups and stews with elegance.
9. Coconut Vinegar
Flavor: Tangy with a hint of coconut.
Uses:
Common in Southeast Asian dishes.
Health drinks.
Pickling and marinades.

My Favorite:
It’s hard to choose, but balsamic vinegar is a personal favorite for its versatility. I love using it to drizzle over roasted vegetables or fruits for an instant flavor boost, and it’s fantastic for making reductions for gourmet sauces.

That sounds good!  I will have to try that, as I also have a convenient source for more persimmons than I can usually eat.

Do you add any water to the bucket?  Or perhaps a little raw ACV as starter?

For persimmon vinegar, I Have added water and have not added water. Both seem to work fine If I use the vinegar within a year.
The first year I made persimmon vinegar, I did not add any water.

One of those bottled vinegar’s from several years ago is now a black color and tastes fabulous. Thanks to this thread. I made that discovery because until now I was ignoring That bottle of really dark persimmon vinegar in the back of the closet Thinking it would be terrible.

In hindsight, the batches that Were essentially Diluted with water, the acidity seems to “weaken” Resulting in insipid vinegar that is prone to mold.

Rather than add water to cover the fruit, it seems that stirring once a day for two weeks helps prevent mold from starting before the mother can cover the fruit and thus prevent or decrease the chance of the whole batch getting Moldy.

Disclaimer: I am not a master fermenter,These are simply my observations after tossing persimmons in a 5 gallon bucket and checking in on them every once in a while.

I love vinegar! I started making my own when I started doing Korean Natural Farming.

Previously my fav was balsamic (drizzle a little on cut strawberries with a slight sprinkling of sugar OMG!!!)

But a made a batch of moringa vinegar. That's the best I've ever had. And so healthy too.

I make a hair rinse with rosemary, lavender, rose petals, nasturtiums flowers and other herbs.  I fill a half gallon jar about one third with the herbs and add half a cup of cane sugar.  I use filtered water and stir it each day.  I cover the jar with cheese cloth.  It takes about 30 days for it to become vinegar. I test it with ph strips and end up with ph of 3-4.

I have also made fruit vinegars but use only a quarter cup of sugar.