1, choose "homemade". According to the current national standards, vinegar can be divided into fermented vinegar and prepared vinegar. No matter what kind of vinegar it is, it is safe as long as it meets the national standards. However, from the nutritional point of view, the brewed products have more health care effects, so consumers give priority to products with the words "fermented vinegar" and "carefully brewed" on the label.
2. Look at "total acid". "Total acid" represents the amount of acetic acid produced by vinegar during fermentation. For brewing vinegar, the higher the acidity, the higher the degree of fermentation and the better the quality. So when you buy it, you should look at the value of "total acid" in the label. But the acidity is not as high as possible, and it can also be improved by blending.
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Preservation skills of vinegar:
1, bottles containing bulk vinegar must be clean and free of water. Adding a few drops of white wine and a little salt into the vinegar bottle, stirring evenly and standing can make the vinegar fragrant, not easy to turn white and can be stored for a long time.
2. You can also add a little sesame oil to the vinegar bottle and cover the surface with a thin oil film to prevent vinegar from going moldy and deteriorating.
3. Putting a section of onion and a few cloves of garlic in the vinegar bottle can also play the role of mildew prevention.
4. In addition, vinegar should not be filled with bronze, because copper will react with acetic acid to produce substances such as copper acetate, which is harmful to the body.
People's Network-Health Care Must Know: Precautions in Choosing Vinegar