What is the difference between white vinegar and rice vinegar, and what are their functions?

There are many kinds of vinegar that we often use as a seasoning. In addition to the most commonly used table vinegar, there are also rice vinegar and white vinegar. Some people only know that these vinegars are edible, but don’t know the difference between rice vinegar and white vinegar.

White Vinegar

White vinegar is a type of vinegar. It contains no or very little other ingredients except acetic acid and water. It is made by fermenting distilled wine, or directly using food-grade acetic acid. It is colorless and has a simple taste. It is used in cooking, especially in making kimchi in Western cuisine (the sour taste comes from vinegar rather than fermentation). Its characteristics are low acidity, light sour taste, relatively low non-volatile acid content, light color, and does not change the color of the object being seasoned. It can also be used as a household cleaner, such as cleaning the scale inside a coffee machine. Many people also use white vinegar to wash their faces and whiten their skin. Good white vinegar is a colorless, clear liquid. If the color of white vinegar is yellow or other colors, or it is turbid, it means that the quality is poor or it has deteriorated. Because white vinegar is very cheap, it should not be eaten, but it can be used to clean the toilet, which is very effective.

Rice vinegar

It is a product made from grains. It has a long history and is a very good seasoning. It contains a small amount of acetic acid, is rose red and transparent, has a pure aroma, a mellow sour taste, and a slightly sweet taste. It is suitable for dipping or cooking. Studies have shown that eating rice vinegar regularly is beneficial for preventing cardiovascular and cerebrovascular diseases. It has a slightly lighter color, a slightly lower acidity, and a not strong enough sour taste.

Basic Introduction to Vinegar

Vinegar was invented by Heita, the son of Du Kang, an ancient wine brewing master. After learning the wine brewing technology, Heita thought it was a pity to throw away the lees, so he accidentally brewed "vinegar". Famous vinegars in my country include Shanxi Laochen vinegar, Zhenjiang fragrant vinegar, Baoning vinegar and red yeast rice vinegar.

Vinegar includes rice vinegar, aged vinegar, balsamic vinegar, gluten vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar, etc. The finished products have different flavors due to different raw materials and production methods. Vinegar is a commonly used acidic seasoning. The acetic acid content in 100mL of vinegar is more than 3.5g for ordinary vinegar and more than 5g for premium vinegar. Since vinegar can improve and regulate the body's metabolism, the demand for it as a dietary seasoning is growing.