Sour and spicy
Vinegar is one of the oldest food products in the world. Traces of vinegar have been found in vessels thousands of years old. In many advanced civilisations of antiquity, it was made from wine, beer or fermented fruits. The ancient Egyptians, Babylonians, Chinese and Greeks valued vinegar as a seasoning in the kitchen, which was also used to preserve food or as an addition to drinking water. In the Orient and the Mediterranean, vinegar was mixed with spices or herbs and consumed as a drink in ancient times. The preservative effect of vinegar was also used at that time: According to tradition, the Romans preserved fish, mussels, eggs and vegetables in a spicy vinegar broth.
Vinegar enhances the taste
Vinegar is probably most popular in salad dressings, but many other dishes would be unthinkable without this acidic seasoning component. The fine acidity accentuates the flavour of many ingredients and gives dishes an exciting touch. A splash of vinegar makes ragouts, goulash or Beuschel truly perfect. Vinegar enhances the flavour of meat and vegetables, provides balance in soups and sauces, seasons sushi rice, is used to poach eggs and adds the finishing touch to sweet and sour dishes. The possible uses are immensely varied, there are no limits to creativity.
Types of vinegar
Vinegar is produced by fermentation. Alcoholic basic ingredients such as wine, beer, rice wine and brandy or fermented fruit juices are turned into vinegar using vinegar bacteria. In the process, the so-called vinegar mother converts the alcohol into acetic acid. The taste can then be influenced and intensified by adding spices, herbs and fruits or by storing it in oak barrels. Popular varieties include apple vinegar, red wine vinegar, sherry vinegar or raspberry vinegar. A special variety is balsamic vinegar, in which an intense and viscous vinegar speciality is produced from boiled-down grape must. A few dashes can refine roast fillet of beef as well as salads, fresh strawberries and even ice cream desserts.