White Vinegar and Rice Vinegar are two commonly known types of vinegar, with others including balsamic, coconut, and cider vinegars. They are considered part of a food’s flavoring, providing a sour taste due to the acetic acid present in all vinegars.
White Vinegar
White vinegar, also known as distilled vinegar or virgin vinegar, is a type of vinegar that has undergone a distillation process, resulting in a colorless solution. It is commonly used as a cleansing tool in medical laboratories and is also good for preserving meat due to its high level of acid content. During summer, it is used to treat sunburns.
Rice Vinegar
Rice vinegars are fermented rice vinegar primarily found in Asian countries such as Korea, Japan, Malaysia, Vietnam, and China. Each country produces its own unique type of rice vinegar, with Chinese vinegar being very strong in taste compared to Japanese vinegar, for example. There are three types of rice vinegar: black, white, and red, named according to their color.
Key Takeaways
- White vinegar goes through a distillation process, while Rice vinegar undergoes fermentation.
- Rice vinegar has varied colors (red, white, black), whereas White vinegar is only white and/or colorless.
- White vinegar can be used to clean skin wounds like sunburns, while Rice vinegar is best used as flavoring in foods.
