Vinegar

Vinegar is made using a two step fermentation process, and ends up as an acidic liquid. Which makes it all sound very boring, and doesn't do such a magical ingredient justice!

Vinegar has many uses - it is found in salad dressings, as pickling liquid, in sauces (it can be found in all the big hitters - ketchup, mustard and mayonnaise!), in chutney, in marinades, as a condiment in its own right and as a seasoning. It can even be used for cleaning!

As a general rule, some of the below vinegars can be substitutes for one another, but if no vinegar is available, lemon juice or lime juice make for a good substitute.

There are a wider variety of vinegars available. Here's all you need to know:

• Distilled or white vinegar - the most acidic of the edible vinegars, and the least complex in flavour. It's higher acid content makes it strong in flavour, so should be used in small quantities to start. It's also the most common vinegar used for cleaning. Not a particularly common ingredient in UK cooking, but it does have its uses which include pickling, to brighten up marinades, sauces and dressings, and alongside bicarbonate of soda as a raising agent in baking.

• Malt vinegar - The vinegar you will find at the fish & chip shop. Malt vinegar is made from barley, which is also used to make beer. It is therefore no surprise that they share the same brown hue. It is wonderful in barbecue or bourbon sauces, mint sauce, for pickling (great with red cabbage), in marinades and most importantly, on chips!

• Red wine vinegar - Wine vinegars are the most common vinegars in the UK and Europe. They follow similar rules to wine itself - like red wine, red wine vinegar is a little punchier than its white counterpart. Red wine vinegar is wonderful in salad dressings and it is wonderful at pepping up cooked dishes. Other wine vinegars can be used as a substitute (sherry vinegar or white wine vinegar). Despite being a little punchier, cider vinegar can also be used, and in some cases balsamic vinegar will work too.

• White wine vinegar - Unless specified (Chardonnay vinegar, Chapmagne vinegar etc.), white wine vinegar is generally made from a blend of white wines, known as 'wine stock'. It is a little milder than its red counterpart. White wine vinegar is commonly used in salad dressings, for brining or pickling, in sauces like Hollandaise or Bearnaise and even in mayonnaise. It can also be used to season dishes. Lemon juice is a great substitute, along with red wine vinegar or rice wine vinegar.

• Sherry vinegar - A gourmet vinegar, and a Spanish staple. It sits between red wine and white wine vinegar acidity-wise, and has nutty and caramel flavours. Its uses are similar to other wine vinegars - great in dressings and for seasoning dishes. And it's substituted well with lemon juice or white or red wine vinegar.

• Cider vinegar - Cider vinegar is made from apple must. Some drink cider vinegar for the health benefits - if doing so, it must always be diluted with water. It's commonly used in salad dressings, marinades and in cooking. Rice vinegar makes a great substitute, but white or red wine vinegars can also be used.

• Balsamic vinegar - Native to the Modena region of Italy, balsamic vinegar is thick, syrupy and sweeter than other vinegars. It is made from grape must (crushed grape juice) and aged for several years. The quality can vary quite a lot, so if you can it's best to have a cheaper version for cooking, and a bottle of the best you can afford for salad dressings and drizzling. It can be used for cooking, salad dressings, drizzling over dishes and as a glaze. You can buy balsamic glaze, but can also make your own by reducing balsamic vinegar with a little sugar over a low heat for 5-10 minutes. Balsamic vinegar is one of the harder vinegars to substitute, but you can use red wine, white wine or sherry vinegar mixed with a little sugar.

• Rice wine vinegar - Rice vinegar and rice wine vinegar are the same thing - a vinegar made from fermented rice, found in the cuisine of East Asia or South East Asia. Rice vinegar is used in sushi rice, in Kewpie mayonnaise (Japapanese), Asian marinades and salad dressings. It is a little sweeter than other vinegars, so good substitutes are cider vinegar or white wine vinegar with a little sugar.

• Flavoured vinegars - Some recipes may call for flavoured vinegars. These can easily be made at home. They are also a great way to use up leftover herbs or fruit. There are lots of recipes online, but generally speaking you combine white wine, red wine or cider vinegar with fresh herbs or fruit (citrus or berries).