Black vinegar, made from sweet rice and aged in wooden barrels, is a complex and deeply flavored ingredient used in marinades, dipping sauces, and recipes. The best black vinegar comes from Chinkiang, China, and is high in antioxidants, amino acids, and acetic acid, which can help reduce glucose and lower cholesterol. It is commonly used in Asian cuisine and can be used in a variety of dishes. Serious cooks may want to try different types of black rice vinegar to find their preferred flavor.
For the uninitiated, black vinegar might not sound very good. In fact, it imparts a deep, complex flavor to all types of foods, whether it’s used in a marinade, a dipping sauce, or as part of a recipe. Most of the dark vinegar, of Chinese origin, is made from sweet rice and aged in wooden barrels. The best black vinegar depends to some extent on the taste and purpose of the cook, but cheap mass-produced versions that depend on sugar and caramel for color and flavor rarely have the well-balanced and subtle complexity of the best black vinegars.
Chinkiang, a southwestern province of China, is regarded by cooks in the know as the source of the best black vinegar. Most of the vinegar made from the Chinkiang lists the first ingredient as rice; this is a sign of a high quality black vinegar. The flavor is very deep; many people compare it to balsamic vinegar. Like the balsamic, it also ends on a sweet note.
Black vinegar, like all mysterious things, has garnered several alternative names over the centuries. It is variously known as brown or black rice vinegar, Chenkong vinegar, and Zhejiang vinegar. Many Asians concoct a health drink using black vinegar, claiming a number of health benefits.
Like a number of other fermented foods, research indicates that black rice vinegar may fight free radicals and ultimately cancer because it’s high in antioxidants. The acetic acid in black rice vinegar supports the reduction of glucose and lowers cholesterol, which contributes to atherosclerosis, strokes and coronary heart disease. The presence of numerous amino acids in black rice vinegar also contributes to a balanced pH.
Black rice vinegar is much more deeply flavored than clear rice vinegar, distilled vinegar, and many other types. Its complex flavor makes it a good choice for a dipping sauce. Many cooks brush it on braised meat. It is also commonly used in fried potatoes.
A simple and delicious way to use black vinegar is in a low-fat cucumber side dish. Cucumbers that have been cut into discs or sliced long and marinated for about 15 minutes in black vinegar and sesame oil retain their crunch and gain flavor. Another Asian favorite is the Szechwan eggplant stir-fried with soy sauce and black rice vinegar.
Serious cooks may want to try a few different types of black rice vinegar before deciding on a favorite because a multitude of versions result from a range of ingredients. Many cooks keep a bottle of very dark rice vinegar, which is true black in color, as well as a lighter version that appears closer to red than black. Some dishes may respond better to one type of vinegar or another.
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