"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.

I do not need that many kinds. I generally keep white and cider. I need to
buy more cider. The little bottle I had expired a couple of years ago.
Oops! Will not buy more until I have an actual recipe for something
requiring it. Obviously I do not use much. I also have balsamic and rice
vinegar. I do not use a lot of vinegar.