Posted July 6, 2007 in Tips by Sara Colman, RDN, CDCES.
Vinegar is produced by bacteria that convert alcohol in fermented liquids into acetic acid, the ingredient responsible for the sour taste of vinegar.
Some vinegar sources include:
- Apple cider vinegar made from apple cider
- Balsamic vinegar made from white grape juice aged in wood barrels
- Distilled white vinegar made from a grain alcohol mixture
- Rice vinegar made from fermented rice
- Wine vinegar made from red or white wine
Vinegar is an excellent seasoning for a kidney diet because it is sodium free and very low in phosphorus. Potassium varies with the source, generally 5-30 mg per ounce.
Select unseasoned rice vinegar since seasoned rice vinegar contains 240 milligrams of sodium for only one tablespoon, plus contains added sugar. Try variations of vinegar flavored with herbs and fruit.
Use vinegar to make marinades and vinaigrette dressings. Add a splash during cooking for added flavor. Use as a table top seasoning on vegetables and fish.
