Balsamic vinegar and aged vinegar are two types of vinegar commonly used in Chinese cooking, and they differ in their production process, taste, and use. Balsamic vinegar and aged vinegar are both brewed from glutinous rice as the main raw material, but their brewing process and fermentation time are different, resulting in differences in their taste and flavor.
The brewing process of balsamic vinegar is relatively simple, generally taking about 10 days to ferment. Balsamic vinegar has a refreshing, soft, and slightly sweet taste, making it suitable for cooking dishes that need to highlight the taste of the vinegar itself, such as shredded potatoes and cabbage.
In contrast, the brewing process of aged vinegar is more complex, requiring a long period of fermentation and aging, which usually takes 6 months to 1 year. Aged vinegar has a darker color, a rich and mellow taste, and some ester flavors, which is suitable for cooking dishes that require a strong vinegar flavor, such as jellyfish head soaked in old vinegar, cooked hairtail fish in old vinegar, etc.
In addition, balsamic vinegar and aged vinegar use different cultures in the production process, which can also affect their taste and flavor. In general, balsamic vinegar and aged vinegar have their own characteristics, and when used, they can be chosen according to the characteristics of the dish and personal taste.
In addition to balsamic vinegar and aged vinegar, there is also a common vinegar called white vinegar. White vinegar is made by fermentation with edible alcohol and acetic acid, and has not been aged, so it is lighter in color and relatively simple in taste. White vinegar is suitable for cooking dishes that require acetic acidity, such as sweet and sour pork ribs, vinegared tofu, etc. In cooking, white vinegar can replace balsamic vinegar or aged vinegar, but balsamic vinegar and aged vinegar cannot replace the acetic sour taste of white vinegar.
In addition, different regions of vinegar also have different characteristics. For example, Shanxi aged vinegar has a strong sour taste and aroma, which is suitable for cooking meat dishes; Zhenjiang balsamic vinegar has a refreshing taste and a slight sweetness, which is suitable for cooking seafood and vegetables; Cantonese white vinegar, on the other hand, is lighter and suitable for cooking soups and light dishes.
In conclusion, there are many types of vinegar, and different kinds of vinegar have different characteristics and methods of use. In cooking, it is very important to choose the right vinegar according to the characteristics of the dish and personal taste, so that the unique flavor and effect of vinegar can be better brought out.
In addition to balsamic vinegar and aged vinegar, there are various types of vinegar to choose from, such as rice vinegar and fruit vinegar. These vinegars also differ in their manufacturing process, raw materials, and uses, and can be used according to your needs. Overall, understanding the characteristics and uses of various types of vinegar is important for cooking more delicious dishes.