Healthy Food Database
Ask any chef what his or her secret ingredient is and chances are they would say, lemon juice or vinegar. Vinegar was discovered by accident about 10,000 years ago when a cask of wine "soured". The word vinegar literally means sour wine. There are many grades of vinegar, and like wine and olive oil, a quality vinegar carries a high price tag. Vinegar is made in two stages, during the first stage yeast is added to natural sugars to turn it to alcohol, then bacteria is added to turn it to acid. There are numerous vinegars on the market - the cheapest being distilled vinegar, made by the acetic fermentation of dilute distilled alcohol.
Invest in a few good quality vinegars. You don't need much and you'll notice the difference. Our favourites include: balsamic, white balsamic, apple cider and umeboshi plum. Umeboshi plum vinegar is very salty. Blended with white balsamic, dijon mustard and olive oil it makes a stunning salad dressing the whole family will enjoy.
Invest in a few good quality vinegars. You don't need much and you'll notice the difference. (See separate vinegar listings.)
Each pantry should have; apple cider, balsalmic, red wine, brown rice vinegar.
Buy from good quality delis , supermarkets, and health food stores
Distilled white vinegar is handy to have in the kitchen for cleaning pots and getting rid of cooking odours (see tips and tricks).
Vinegar is an acid and, used as a preservative, its shelf-life is almost indefinite. Colour changes, haze and sediment are not an indication of the product deteriorating. Vinegar can be stored in the cupboard.
Tips & Tricks:
Soak normal food-stained pots and pans in full strength white vinegar for 30 minutes. Rinse in hot, soapy water.
Boil a teaspoon of white vinegar mixed in a cup of water to eliminate unpleasant cooking odours.
Keep a selection of good quality vinegars on hand for different uses.
Balsalmic, Red and White wine vinegars are excellent for salad dressings.
Rice vinegar is good in marinades and Asian dressings.
In a dressing use 1 part vinegar to 3 - 4 parts oil.
Nutrition per 1 Tablespoon:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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