Every Type Of Vinegar Explained
From the industrial ethanol in your cleaning cabinet to $400 bottles aged for 25 years, this video breaks down every major type of vinegar on the planet. You'll learn why most "balsamic" isn't real, how sushi owes its existence to rice vinegar, and why British fish and chips wouldn't exist without malt vinegar.
Covered in this video:
White distilled vinegar, red wine vinegar, white wine vinegar, Champagne vinegar, malt vinegar, Traditional Balsamic (Tradizionale), supermarket balsamic (IGP), Chinkiang black vinegar, Japanese rice vinegar, Kurozu, coconut vinegar, toddy vinegar, apple cider vinegar, sherry vinegar, fruit vinegars (raspberry, etc.), date vinegar, and beer vinegar.
Key takeaways:
White distilled vinegar sits in 95% of US households — mostly for cleaning, not cooking. Real Traditional Balsamic requires government taste-testing and costs $150–$400 per 100ml. Chinkiang black vinegar dates back to 1400 BC — over 3,000 years of continuous production. Sushi literally means "sour tasting" — the rice vinegar is the key ingredient, not the fish. Malt vinegar exists because Britain's climate couldn't grow wine grapes. The "mother" culture is a living rubbery disc that can survive for decades.
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#Vinegar #BalsamicVinegar #FoodHistory #CookingBasics #Fermentation
