Vinegar is created by fermenting alcohol or sugar with acetic acid bacteria. Since the dawn of civilization, vinegar has been used as both a condiment and as medicine.
Balsamic vinegar is a dark-colored, velvety-textured, and complex-flavored vinegar made from grape must, the freshly crushed grape juice with all the skins, seeds, and stems.
Thanks to its agrodolce (sweet and sour) taste, it’s one of the best vinegar varieties for dressing salads, brightening up grilled or sautéed vegetables, as well as marinating or glazing meat, poultry, and seafood.
Originating from Italy, balsamic vinegar is traditionally made only in the cities of Modena, population 184,727 (2017), and Reggio Emilia, 171,491 (2017), in the northern Emilia-Romagna region.
Vinegar is a sour liquid and staple ingredient in home cooking. It’s made from fermented liquid and comes in dozens of varieties depending on the ingredients of the liquid used. The most common vinegar varieties in most households are distilled white, apple cider, red wine, white wine, and balsamic vinegar.
Tangy and zesty, vinegar is an all-purpose ingredient in home kitchens across the world. Whether it’s dressing salads, making chicken soup, or baking veggies, vinegar adds that distinct sourness and sweetness to your dish, elevating its taste and balancing out the other flavors.
Two types of vinegar that you’ll find in most kitchens are apple cider vinegar and white vinegar. And the differences between them are a lot more than their taste and color.
Keep on reading to find out why.