There are all kinds of ingredients in the kitchen, and vinegar is one of the necessary condiments in the home. Vinegar is the main material of starch in grain, plus auxiliary materials such as chaff and rice husk, which is brewed by fermentation. Vinegar can be roughly divided into black vinegar and white vinegar. White vinegar is transparent by its name. It is brewed from glutinous rice and fermented for a long time through a series of koji-making, soaking and other steps.

Today we will tell you how to choose white vinegar. The first step is to look at the label of the bottle and see what ingredients it is. There is no ingredient label on the bottle, so white vinegar can't be bought. If sodium benzoate appears on the formula, it is best not to buy this white vinegar home. And potassium sorbate. Pay attention to this.

Generally, white vinegar with the above two ingredients is blended, not made by grain fermentation. They are all food additives, and they are edible in theory according to the standard. Just like the taste of blended liquor is much worse than that of grain brewed liquor, the same is true for white vinegar. The taste of white vinegar made by grain fermentation is slightly better than that of blended liquor.

White vinegar can also be identified by the following methods. We pick up white vinegar and shake it. If there are many bubbles and they don't disappear quickly, it is white vinegar made from grain. Similarly, if bubbles rarely disappear soon, it may be blended with additives, so don't buy it. Therefore, when we usually choose white vinegar, we must be optimistic about the ingredients. Whether there are other additives can also be distinguished by shaking white vinegar.