Vinegar is an important part of Italian cooking since ancient times. It is an acidic liquid made by fermentation of other foods. It is sour and tangy in flavour. This is used in cooking as a flavoring agent and is usually used for cooking light and healthy food by cutting the unhealthy ingredients used for cooking.
It also offers many health benefits as it cuts down fat in the meals and which helps in balancing blood sugar and cholesterol level in the body. There is a wide variety of vinegar variants available like white vinegar, apple cider vinegar, balsamic vinegar and more.
Moreover, one of the best and available in the Italian balsamic vinegar, which is dark in color, highly concentrated and because of its excellent taste that is sweet and syrupy it has gained immense popularity worldwide. This vinegar is filled with different layers of flavors which are present because of the ageing process of balsamic vinegar. Its taste grew day by day the older the vinegar, the better it tastes.
Making of Balsamic Vinegar
The taste of Italian balsamic vinegar depends on how it is made; this amazing ingredient is the result of fermentation of two types. One is alcoholic, and the other is acetic. It’s a time taking process but worth the outcome.
- The alcoholic fermentation is a slow process in which cooked grape juice is fermented which produces alcohol, leaving some sugar particles behind.
- In the second fermentation, the alcohol created through yeast is made into acetic acid by Aceto or vinegar bacteria.
- The sugar left behind is combined with acetic acid narrates for the sweet-sour creation of balsamic vinegar.
Here is a full descriptive process of making balsamic vinegar for a better experience:
- At first, ripe grapes native to Italy like Trebbiano, Lambrusco or others are picked.
- Then it is gently crushed, pressed and passed through a coarse sieve and the juice is left for some time to settle then put into the big kettle with a wide mouth.
- Then this grape juice is simmered at 180
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