Does Your Vinegar Have A Mother? Types And Uses Of Vinegars

Heather Nicholds, C.H.N.

By Heather Nicholds

There are a few main vinegars that I use in my recipes, and some that I don’t. Here’s a quick run down of what I look for, and what I use them for.

I generally look for vinegars made by natural fermentation and without any unnecessary additives.

Naturally fermented vinegars take weeks or months, whereas the faster fermentations take 1-3 days.

If I can’t find one that’s ‘perfect’ I don’t worry too much because I don’t use very much vinegar in a dish.

Apple Cider Vinegar

The one I probably use most often. It has a neutral flavor and is the least acidifying.
I look for: one that’s fermented naturally, with a mother culture, and is unpasteurized.
I use it for: salad dressings, dips, baking, sushi rice

I like these for specific flavors. I find I usually use red just because it’s the one with a more distinct flavor, but white is good too.
I look for: no added colors (sometimes caramel color in red) or preservatives if possible.
I use for: salad dressing, sauces, soups

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This is my favorite for flavor – it’s so rich and unique
I look for: no added colors (sometimes caramel color), sulfites or preservatives if possible.
I use for: salad dressing, dips, sauces, soups, marinades, glazing

This is a really harsh vinegar, so I don’t really use it for food.
I look for: a large bottle.
I use for: cleaning (great with baking soda), pickling, making model volcanoes erupt

What kinds of vinegars do you use? Let me know below!