Balsamic vinegar and aged vinegar are two different types of traditional Chinese brewing technology, and they are different in terms of raw materials, color, taste, nutrients, and occasions of use. This article will introduce the difference between balsamic vinegar and aged vinegar in detail to help you better understand these two types of vinegar.
1. Raw materials. The main raw materials of balsamic vinegar and aged vinegar are glutinous rice, wheat and other food crops, but their brewing process and fermentation time are different. The brewing process of balsamic vinegar is more complex, it needs to go through multiple fermentations and processing, and the fermentation time is short, generally about 40-65 days. The brewing process of aged vinegar is relatively simple, generally only needs to go through one fermentation and processing, and the fermentation time is longer, generally about 2-3 months.
Second, color. Balsamic vinegar is lighter in color, pale yellow or amber, and looks relatively clear and transparent. Aged vinegar, on the other hand, is darker in color, dark brown or black, and looks more cloudy. This is due to the fact that the fermentation time of balsamic vinegar is short, and the organic matter in it has not completely settled, so it is relatively light in color. The fermentation time of aged vinegar is longer, and the organic matter in it has completely precipitated, so the color is darker.
3. Taste. The taste of balsamic vinegar is more sweet and sour, the taste is relatively rich, and there is a certain sweetness. The taste of aged vinegar is more sour, the taste is stronger, and the aftertaste is not obvious. This is due to the fact that balsamic vinegar has a shorter fermentation time and has a higher sugar and alcohol content in it, resulting in a sweeter taste. Aged vinegar, on the other hand, has a longer fermentation time and has a lower sugar and alcohol content, so it has a more sour taste.
Fourth, nutrients.
Both balsamic vinegar and aged vinegar are rich in nutrients, such as vitamin B, protein, amino acids, etc. But they also differ in terms of nutrient content. Balsamic vinegar contains more sugar and alcohol, so it is higher in calories;Aged vinegar contains more organic acids and minerals, which has a good health care effect.
5. Occasions of use.
Balsamic vinegar and aged vinegar are also used differently. Balsamic vinegar is generally used in cooking dishes and preparing cold dishes, especially in traditional dishes such as sweet and sour pork ribs and sweet and sour carp. Its sweet and sour taste can add flavor to the dish and at the same time increase people's appetite. Aged vinegar is mostly used to cook ingredients such as meat and fish, especially in traditional delicacies such as jellyfish soaked in old vinegar and black beans soaked in old vinegar. Its strong taste can mask the fishy smell and odor of ingredients such as meat and fish, while also increasing the nutritional value of the dish.
6. Summary. To sum up, balsamic vinegar and aged vinegar are different in terms of raw materials, color, taste, nutrients and occasions of use. In daily life, we can choose the vinegar that suits us according to different needs. For example, balsamic vinegar can be used in traditional dishes such as sweet and sour pork ribs;Aged vinegar can be used when cooking ingredients such as meat and fish. In addition, we can also choose vinegar with different textures according to different taste preferences. For example, some people like a sweet and sour taste, while others like a strong taste. Finally, it should be noted that whether it is balsamic vinegar or aged vinegar, you should choose a high-quality brand and a product with guaranteed quality to guarantee its safety and hygiene.