Black vinegar is a Chinese-originating vinegar made from fermented grains, with a wide range of flavors. It is similar to balsamic vinegar, but with a different base ingredient. It is used in traditional Asian cuisine and can be used in marinades, dressings, and sauces. Choosing a preferred version requires experimentation and careful reading of labels.
Black vinegar is a type of vinegar originating in China and widespread in much of Asia, along with many other originally Chinese foods. It can be made with a huge assortment of ingredients, and a number of formulas produce it, so there’s immense variance in taste. Like other vinegars, black vinegar is made by fermenting something, in this case grain, and then aging the resulting liquid. After aging, the vinegar is bottled for sale.
Many cooks compare black vinegar and balsamic vinegar, as the two foods have similar flavor profiles. Both are typically aged, leading to a more complex and rich flavor. Both are also dark in color, with the black variety ranging from reddish brown to true black and inky black. However, the base ingredient is wheat, not grapes, and this leads to a different final flavor. Additionally, high-quality balsamic vinegar is usually fairly uniform in flavor, while high-end black vinegar varies widely in taste from country to country and province to province.
Rice, wheat, millet, sorghum and barley are all fermented to produce black vinegar. Many people prefer rice-based vinegar, as it has a slightly sweet taste to complement the sour note found in vinegar. One of the more popular varieties is Chinkiang, which is made with glutinous rice and malt, leading to a sweet and complicated flavor.
Many traditional Asian foods incorporate this vinegar, especially in some regions of China. For this reason, many cooks keep a bottle of their favorite around as an all-purpose condiment. In Japan, a milder version called kurozu is sold as a health tonic, as consuming small amounts of vinegar each day can be beneficial.
The seasoning can also be used in the cuisine of other nations, of course. Black vinegar is sometimes added to marinades and bastes as well as dressings and sauces. It can also be used directly as a dipping sauce, added to braises, or used for seasoning meat.
The best way to choose black vinegar is to find a version that you prefer. This might take some experimenting, as the options are so varied. For starters, you should read labels carefully, as different grains have different flavors and some companies sell cheaper knock-offs that lack the complexity of the real thing. Some recipes may also call for a specific type, in which case you may want to use the specified type for authentic flavor.
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