Introduction: There are so many types of vinegar in the supermarket, and it's not always clear how to pick a good one or how to use the different varieties.
To choose high-quality vinegar, pay attention to four points:
First, check the production date and expiration date, as these directly reflect the vinegar's quality.
Second, check the total acid content. According to national standards, the total acid content of vinegar must be ≥3.5g/100ml. The higher the value, the stronger the acidity. Vinegar below 5 degrees is suitable for cooking, 5-6 degrees is suitable for dipping, and only 9-16 degrees can be considered health-promoting vinegar, so pay attention when purchasing.
Third, check the processing standard. Those starting with "GB" are brewed vinegar, while those starting with "SB" or "DB" are blended vinegar.
Fourth, check the color. Brewed vinegar is amber or reddish-brown, and a glossy one is better. Shake the bottle; if it produces a layer of fine, persistent foam, it's of better quality.
Additionally, different types of vinegar have slightly different uses. Fragrant vinegar is suitable for light-colored dishes where the sour taste is not prominent, such as cold salads and sweet and sour fish fillets. Mature vinegar has a rich brown color and a mellow, full-bodied flavor, making it better for dishes like hot and sour soup and vinegar-baked pork ribs. Rice vinegar is brewed from rice and has a light sweetness from the sugars produced during fermentation, in addition to a special delicate aroma. It is suitable for making pickling brine with sugar and white vinegar, such as for pickled cucumbers.