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It seems every country has a vinegar that is unique to the food scene in that country. What are some of your favorite vinegars? Here are mine...
Malt Vinegar
I use malt vinegar for my fish and chips and for making pickled onions - nothing else will do for these particular uses.
S u k a Pinakurat
From the Philippines, this spicy vinegar is addictive. It's made from fermented organic coconut sap, organic “kulikot” chilies, and other flavorful spices. It makes an excellent slaw dressing and is great for dipping anything (like veggies and cooked meats) to get a spicy vinegar accent. Add it to your favorite meat marinade recipe for a surprising "kick" in the taste buds.
I use plain cider vinegar for pickled veges. I like to add fresh hot peppers such as habaneros and Thai chilis to my pickled veges, and cider vinegar does something really good to the peppers as well as the veges.
Balsamic, for sure.
I love malt vinegar with raw oysters, but my husband found out it's not safe for Celiacs.
The amount of gluten in it, and the amount you use, makes it pretty safe for Coeliacs unless you are very sensitive. I'd consider it have pretty similar gluten levels to soy sauce which the Finnish Coeliac Society says is ok for Coeliacs.
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