"Timo" > wrote in message
...
> This is my vinegar plan, what I try to keep in the house:
>
> Cider
> White wine
> Red wine
> Dark malt
> White malt (don't have this at the moment)
> Balsamic
> Chinese white rice vinegar
> Chinese red rice vinegar (don't have this at the moment; I often use it to
> make dipping sauce, and I do have a red rice vinegar based dipping sauce)
> Chinese black rice vinegar (Chinkiang/Zhenjiang vinegar, very nice stuff
> IMO)
> Spirit vinegar (mostly for cleaning, sometimes for baking, soaking things,
> for milder pickles)
>
> At the moment, there is a bottle of Japanese sushi vinegar (seasoned
> Japanese white rice vinegar), which seems a reasonable addition to the
> list, but I wouldn't call it a regular yet.

No champagne vinegar? No honey vinegar? No Sherry vinegar?