Vinegar is your friend

When I first watched forks over knives and then "met" Rip from Engine 2.. they came to peoples homes and cleaned their pantry... So I did it home.. I then needed to find things to put on my food that were not full of sugar and or calories. I know you can make vinegar from any food that has natural sugars, but I can't believe how many vinegars are out there. I was at a farmers market yesterday and they had raspberry vinegar... I have heard of it.. and was anxious to try it, they gave me a sample and I loved it.. but it was $15.00 so I had to say.. maybe next time. When you ferment something the acetic acid that remains after fermentation maintains the flavor characteristics of the original pre-fermented food. I decided to break down the kinds of vinegar for you and what they taste like in case you have never had a few of these. Ume plum is knew to me, and I like it a lot.

Apple Cider Vinegar:
 This can add a subtle but tart flavor. Good for salad or marinades and I made a chutney with it too.
I use this if I think I am getting a sore throat.. I drink a shot of it.. and all better. NOT kidding.

Rice Vinegar:
I use this when I am cooking Asian type foods. It has a low acetic acid content and has a light flavor to drizzle on salads or vegetables.I love it on my fresh cucumbers and tomatoes from my garden..I am all out of rice vinegar right now.* some brands add more sugar that is extra.

Red & White Wine vinegar: When I ate beef I used red for beef and pork and I used white for chicken and fish but now I use it with foods that have fruit or a salad with fruit and some sauces.

Balsamic Vinegar:LOVE it but it stains all my clothes... IT is sweet and sour together and I like it with salty food, I still eat goat cheese once in a blue moon.. and I use it with that. It tastes great with strawberries and raspberries. I used it on dark kale recently and spinach. My friend love it on her arugula.

Coconut Vinegar:
I have never had this.. but my friends tell me it's sharp, potent and acetic and slightly yeasty. Used in Indian foods and sauces.

Malt Vinegar: I had this on my fish and chips as a child. I find it to be a bit lemony. I would use it in chutney and pickling. I made some beets pickled with it last year... YUM

White Vinegar:
Strong and tangy I use this to CLEAN my house... I don't cook with it.

Ume Plum Vinegar:
Japanese umeboshi plums give a salty and fruity flavor.... I use in salad dressings, and dipping sauces.


Tarragon Vinegar:
I use it alot if making a pasta salad.. Tastes just like the herb.


Do you have a kind you love or use that I didn't mention??