So, you are standing in the grocery aisle looking at rows and rows of vinegar bottles. They come in all sorts of sizes and colors – it can get overwhelming.
But unless you are planning on some gourmet cooking, you choice is likely to come down to two. Apple cider vinegar and white vinegar.
These are the most common types of vinegar and also the most readily available. But what’s the difference between them? Why would you choose one over the other?
Here we’ll take a look at apple cider vinegar vs white vinegar and how to choose.
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Apple Cider Vinegar Versus White Vinegar
The difference between these vinegars is in things you can see (like color) and things you can’t (like acidity.)
Let’s start with the most noticeable difference.
Apple cider vinegar is amber brown due to being fermented from apples. Because it is usually unfiltered, it is cloudier than white vinegar.
White vinegar is fermented with grains like corn or rice. Distillation from the mother (the bacteria that ferments it) gives a clear product.
Both white vinegar and apple cider vinegar are sour. But, apple cider vinegar is sweeter and fruitier. This makes it popular for cooking and using in a lot of different recipes.
In contrast, white vinegar is stronger in taste and smell while being very acidic.