Vinegar, Alone, is Not Very Delicious, Yet, It’s a Great Kitchen Friend
Marty Martindale

The truth is vinegar, in accenting quantities, does an excellent job  highlighting other vinegarflavors. Sometimes a dash of it, along with a touch of honey or sugar, can give a dish a zip it may lack. Vinegars, thankfully, come in many flavors, strengths” and a range of origins, and we cannot live without it in our condiments and marinades.  It also preserves and/or pickles many of our favorite food items.

Most of us are not scientists, but Lawrence Diggs, a.k.a. The Vinegar Man, curator of the International Vinegar Museum in Roslyn SD, which hosts the website, VINEGAR CONNOISSEURS INTERNATIONAL, breaks down the magic/scientific vinegar-making process like this. “Vinegar can be made from almost anything which contains sugar or starch. It is made from many different things — fruits, grains, roots even wood. It can be made directly from sugar but is best made by first converting the sugar into alcohol and then turning the alcohol into vinegar.” The Connoisseurs International site, “The Grand Central Station for Vinegar Information,” features more detail on  using and making vinegar, along with some interesting folklore.  There’s a kid’s corner, too, with some fun vinegar science experiments.

There are many types of vinegar. Here’s a list of some taken from Wikipedia:

  • Apple cider
  • Balsamic
  • Beer
  • Cane
  • Coconut
  • Date
  • Distilled vinegar
  • East Asian black
  • Flavored vinegars
  • Fruit
  • Honey
  • Job’s tears
  • Kiwifruit
  • Kombucha
  • Malt
  • Palm
  • Raisin
  • Rice
  • Sinamak
  • Spirit vinegar
  • Sherry vinegar
  • White
  • Wine


  • Beans
  • Chutneys, relishes
  • Cider vinegar sauce
  • Collard greens with pork
  • Crab boil
  • Lamb gravy
  • Malt vinegar is great on fish and chips
  • Marinades
  • Mint sauce
  • Philippine cuisine
  • Pickled beets
  • Pickles of all kinds
  • Popular condiment ingredient
  • Red wine vinegar in salads
  • Rice vinegar in Asian cooking
  • Salad dressings
  • Substitute for lemon juice
  • Sushi
  • Vinegar pie
  • Vinegar-flavored potato chips

Below are foodsites with vinegar recipes:—not-just-weird-its-actually-good-really/

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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