Balsamic Vinegar is a very dark, concentrated, and intensely flavored vinegar, made wholly or partially from grape must. “Grape must” is freshly crushed grape juice with all the skins, seeds and stems. Balsamic should always have a special spot in your kitchen. Use it for glazes, drizzle it over greens, fresh mozzarella, strawberries or hard cheeses. Balsamic vinegar stores very well, lasting for many years, so it’s ok to stock up on your favorites, you’ll use them for a long and delicious time!
In ancient times, a spoonful of balsamic vinegar was taken as a tonic and an elixir, and tiny bottles of long-aged Italian balsamic were bestowed upon important people as a special mark of favor. Today, many people use it for everything as their go-to vinegar of choice. When it comes to balsamic vinegar, how you use it depends largely on which type you have.
Balsamic Storage - Extremely shelf stable item, balsamic vinegar should preferably be stored in a cool, dark place away from heat, such as in the cupboard. It doesn't need to be refrigerated. It won't oxidize once opened and will keep indefinitely. Don't worry if you see some sediment at the bottom of the bottle. It is a natural byproduct of the aging process and is not harmful.
Vinegar production is based on the conversion of alcohol into acetic acid. Historically, vinegar is the oldest and most popular of the spices used in gastronomy. Its origins go hand by hand with the use of wine, approximately in 6000 B.C, as they are both the natural outcome of the product of alcoholic fermentation. The original use of vinegar – which was discovered across the world, independently by many cultures – was to pickle or preserve foods. Storing the food in the vinegar kept it from going bad, which meant it could be consumed much later, but it also had one additional benefit: it changed the flavor, gave it that classic sour twist that we’ve come to know and love.
The Greeks used it widely in cooking and they are the first to distinguish different kinds of vinegar based on its place of origin. As far as the link between vinegar and well- being is concerned, it dates way back, as, by nature, vinegar has disinfectant and antimicrobial properties. Ancient physicians Hippocrates and Galen used vinegar as a medicine and so did the Egyptians, the Romans, the Chinese, etc.