Vinegar has been used around the world for thousands of years. Learn why here!
Thanks to its versatility, vinegar has been enjoyed for thousands of years. Vinegar doesn't just add flavour, it is also a preservative that has a positive effect on well-being and health.
Vinegar is one of the oldest foods in the world. Although vinegar production has changed over time, much of the process has stayed the same. The basic ingredients are alcohol and acetic acid bacteria, just as they were thousands of years ago.
The History of Vinegar
We don't exactly know when people started making vinegar. The oldest civilizations, the Babylonians and the Egyptians, produced vinegar and appreciated it very much. At that time, vinegar was probably made from sour fruit juices, wine or beer. Vinegar used to be drunk primarily diluted with water. This not only served as a refreshment, but was often the only option people had. The hygienic conditions in ancient times were not the best, which is why water was often only drinkable by the addition of vinegar, which kills germs.
For this reason, vinegar has always been valued as a natural remedy.
Vinegar and Well-being
As a natural remedy, vinegar's versatile effects are attributed to its low pH. These effects include:
strengthening the intestinal flora
an antipyretic effect (vinegar wrap)
support for digestion
a positive influence on the acid-base balance in the body
Essentially, vinegar can be obtained in two ways: through fermentation with vinegar bacteria or by diluting via a vinegar essence. The latter method is mostly used to produce industrial vinegars.
Fermented vinegar is more important for gourmets and cooks. Several methods are used, mostly differentiating by how much time they need to be considered finished. The faster vinegar is produced, the lower its quality.
A basic ingredient of vinegar is always an alcoholic or starchy liquid. Vinegar bacteria are then added to the liquid, which ferments the sugar.
The best vinegar in the world is still stored in wooden barrels, where they mature slowly (up to 30 years). The older the vinegar, the better the flavour and the higher the quality.
At Piccantino, we appreciate vinegar since it tastes great and is very versatile. In addition to using it as a salad dressing, you can also use it to make mustard. High quality vinegars can be drunk as an aperitif or digestif. In the summer, vinegar diluted with water still provides a wonderful refreshment and can be used for pickling.