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Difference Between White Vinegar and Apple Cider Vinegar

White Vinegar vs. Apple Cider Vinegar

Vinegar is a staple cooking and household item. What most are unaware of, however, is that there are multiple types of vinegar. Geographic locations and the specific produce used tend to determine the type of vinegar that is developed.

As mentioned before, there are numerous types of vinegar. There is malt vinegar, which is made from grains, usually barley, which originated from the English. Coconut vinegar is a common sight in Asia which is produced, appropriately, through fermenting coconut juice. Cane vinegar, produced from fermented sugar cane, is popular in the Philippines. There are many others, but the most familiar ones are the white vinegar, which is used anywhere from cooking to cleaning, and apple cider vinegar, which has gained popularity in recent times thanks to its versatility and health benefits.

Vinegar was discovered in ages past. The same process that goes through distilling wine is used in producing vinegar. However, the fermentation process of the ethanol is more concentrated producing acetic acid. The term ‘vinegar’ was derived from the French ‘vin aigre'; literally translated it means ‘sour wine.’ Traditionally, vinegar is produced in a very long period of time, over the course of several weeks or longer. This promotes the natural accumulation of acetic acid bacteria (aka ‘mother of vinegar’). Modern methods allow for faster development through usage of bacterial cultures and machinery that speed up the oxygenation and, thus, the fermentation. White vinegar and apple cider vinegar are produced in a similar manner but with slight differences.

White vinegar is actually clear vinegar. It is produced by the same means as other vinegars but is often based from vinegars themselves. A popular choice is malt vinegar due to its cheap cost. By comparison to other vinegars, white vinegar is extremely sour. Because it has a higher acidity than others of its kind (distilling malt vinegar with water, for instance, yields around 5-8% acetic acid content), white vinegar is more often used for cleaning purposes, though it is also popular for its medicinal use as well as for baking and as for pickling and preserving meat products. Rice vinegar, popular in Asian countries, is perhaps the only white vinegar almost exclusively used for cooking. White vinegar can be used to clean windows, stains, and even to sterilize items as it is used in laboratory settings.

Apple cider vinegar (commonly referred to as ACV), on the other hand, is made through the fermentation process of, naturally, apple cider. In the same manner as all vinegar is produced, apple cider vinegar is fermented into alcohol first. After this, it is then further processed to increase its acetic acid content, thus turning it into vinegar. Another difference between white vinegar and apple cider vinegar is that the latter has a yellow-brown light coloration. It is commonly distributed unfiltered and without going through pasteurization. Remember the ‘mother of vinegar’ that is produced through the other processed vinegar? Apple cider vinegar is often distributed with the ‘mother of vinegar’ settling at the bottom of the container. Apple cider vinegar is popular among the health conscious for its supposed greater health benefits than other vinegars. While both white vinegar and apple cider vinegar have potential medicinal uses, many contend that apple cider vinegar is more potent, particularly in the areas of controlling blood sugar levels and weight loss, as a remedy to some skin conditions, allergies, and by boosting the immune system. It is also attributed to have positive effects on reducing high bad cholesterol levels and lower blood pressure.

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