What’s the difference in using white vs. apple cider vinegar?

Question

Compare white and apple cider vinegar in taste, acidity, and best uses in savory recipes.

Answer 1

White vinegar is best for cleaning and pickling due to its high acidity and neutral flavor, while apple cider vinegar is preferred in cooking and home remedies for its milder acidity and fruity flavor.

Detailed Explanation:

White vinegar, also known as distilled vinegar, is made by fermenting distilled alcohol. This process results in a clear, colorless vinegar with a high acetic acid content, typically around 5%. Its strong acidity makes it an excellent choice for cleaning, disinfecting, and pickling. The neutral flavor of white vinegar won't significantly alter the taste of pickled foods.

Apple cider vinegar (ACV), on the other hand, is made by fermenting apple cider. This process yields a vinegar with a lower acetic acid content, usually around 5-6%, and a distinctive fruity flavor. ACV is often used in salad dressings, marinades, and sauces, where its flavor can complement other ingredients. It's also popular in home remedies due to its purported health benefits. The presence of 'the mother,' a colony of beneficial bacteria, is often seen as a sign of quality in ACV.

Pro Tip:

When substituting one vinegar for another, consider the flavor profile and acidity level. If a recipe calls for apple cider vinegar and you only have white vinegar, use a smaller amount of white vinegar and add a touch of apple juice or cider to mimic the flavor.