A salad without vinegar is almost unthinkable for many people. Vinegar is an uncomplicated food, which, in addition to its use in the household, is primarily used for seasoning and in some variations is even considered a special delicacy. Moreover, if some points are taken into account when choosing vinegar, it can have positive effects on health.
This is what you should know about vinegar
The high-quality ingredients and minerals of vinegar are best preserved in naturally cloudy organic vinegar, such as apple cider vinegar. Vinegar is an acidic seasoning with a long tradition. It is produced in the classic way by fermentation, i.e. the fermentation of liquids containing alcohol to which vinegar bacteria, the so-called “vinegar mother”, have been added. Vinegar suitable for consumption may contain between 5 and 15 percent acetic acid. Alcohol is only present in very small quantities, if at all, in the finished product. Vinegar was produced and used in various parts of the world some 5000 to 8000 years ago. In Babylonia and Egypt, as well as in parts of Asia and India, wine or other excess alcohol was left to ferment in the air. This traditional production of vinegar is considered the oldest biotechnological process for producing a food product in the world. The vinegar obtained was used to preserve foods such as vegetables and meat, and is also considered the oldest seasoning in the world. Various more or less modern processes exist for the production of vinegar. Alcoholic beverages are usually used as the basis, and more rarely also sugary beverages such as fruit juice. In the so-called “surface process”, the alcoholic base is poured into a container with a large opening and left to ferment, covered with a cloth. This produces the “mother of vinegar”. This is a skin with vinegar bacteria, which causes the fermentation to vinegar. This well-known principle of the surface process was used to produce the very first vinegar in the world. Today, vinegar production is much more modern and effective. The minimum time required is only one to three days, depending on the plant. The mostly alcoholic base is mixed with already existing vinegar bacteria. In modern “turbine plants”, the fermentation of the alcoholic base into vinegar then takes only about 24 hours. If, on the other hand, the vinegar was produced from acetic acid that was merely diluted with water, this must be indicated on the label. However, this is also a common way of producing vinegar. Particularly popular types of vinegar are spirit vinegar, white wine vinegar, fruit vinegars such as apple cider vinegar and balsamic vinegar. Other popular varieties include rice vinegar, raspberry vinegar and red wine vinegar. Depending on the dish and intended use, certain types of vinegar are particularly suited to the particular flavor of the food being used.
Importance for health
Whether vinegar is healthy or less healthy depends largely on its quality and its production process. Basically, every vinegar contains some valuable ingredients. Already in ancient times, vinegar was therefore a valued remedy. In particular, it helps against digestive complaints, as it stimulates the body’s own production of digestive juices. Vinegar is also said to be helpful for diseases of the respiratory tract. Furthermore, it helps to keep blood sugar levels constant and thus avoid cravings. This makes it a valuable companion when dieting. High-quality vinegar should contain only a small amount of acetonic acid. The high-quality ingredients and minerals of vinegar are best preserved in naturally cloudy organic vinegar, such as apple cider vinegar. Such vinegar has not been heated or clarified. The resulting cloudy color may seem off-putting at first glance, but it is a quality criterion from a health point of view. Balsamic vinegar, although particularly popular, is not usually the healthiest vinegar option. Residues of harmful substances are found particularly frequently in it.
Ingredients and nutritional values
The nutritional values of vinegar can vary greatly. In 100ml vinegar contains on average:
- 20kcal (82kJ)
- 0.4g protein
- 0.6g carbohydrates
- 0.1g fat
Balsamic vinegar has higher nutritional values. 100ml balsamic vinegar contain on average:
- 108kcal (452kJ)
- 0.1g protein
- 22g carbohydrates
- Of which 14g sugar
- 0g fat
Minerals contained in 100ml of vinegar on average:
- 15mg calcium
- 0.5mg iron
- 1μg iodine
- 90mg potassium
- 20mg magnesium
- 0.2mg zinc
Intolerances and allergies
Vinegar contains a lot of histamine. People with histamine intolerance react with allergy-like symptoms not only to vinegar itself, but also to all products that contain vinegar. Such products include vegetables pickled in vinegar, as well as mustard or various sauces. Since vinegar contains a lot of acid, sensitive people may also experience problems after consumption for this reason. Often the stomach reacts with discomfort to the high acid content.
Shopping and kitchen tips
Vinegar is a common food product that is already available in every supermarket and discount store at a small price. However, vinegar is also considered a delicacy. High-quality vinegars with fancy flavors, produced in only small quantities, can even be found in delicatessens. In particular, manufacturers like to experiment with the combination of vinegar and noble fruits. Vinegar is also popular in combination with various herbs. Vinegar is very uncomplicated when it comes to storage. Since it is often used as a preservative, it stands to reason that vinegar itself also has a very long shelf life. However, if stored incorrectly, even vinegar can go bad. It is important that the vinegar is sealed airtight. Optimal, but not a must, is also a dark and rather cool storage. Vinegar can therefore be stored in the kitchen cupboard without any problems even after the bottle has been opened for the first time. By the way, vinegar is not only suitable for cooking, but also as a versatile cleaning agent in the household. It removes not only dirt, but also lime and rust. In addition, it can be used for body care.
Preparation tips
Vinegar does particularly well in salad dressings, for example in combination with high-quality vegetable oils and spices. Apple cider vinegar and white wine vinegar in particular are an excellent match for vegetable salads, the latter also for potato or pasta salads. Vinegar is also well suited as an ingredient for marinades. The combination of vinegar and sweet is also interesting, for example in desserts or even in the vinegar itself. Desserts with fruits such as strawberries and balsamic vinegar are a popular taste experience. Furthermore, vinegar is suitable for preserving vegetables or even fruit on its own. Food that is put in an airtight jar together with vinegar will last much longer.
