Anyone fond of black vinegar?

bragu_DSM 5

last year

What do you use it for? It is a staple in my pantry.

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Lars

last year

I also ordered some more and received it a couple of days ago, along with some special Japanese soy sauce that I particularly like.

I tasted the Japanese black vinegar, and I still like it, but I can see how not everyone would. I like using it as a substitute for soy sauce, to reduce sodium, as it has no sodium in it, but I do find it a good salt/soy sauce substitute. I like using it with vegetables and rice, but I do not use it with sashimi - I prefer a special soy sauce for that. It is also extremely good to use in marinades.

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Comments (15)

chloebud
last year
I’m not familiar with it and looked it up. Sounds interesting!

“Black vinegar, also known as dark vinegar, has a deep brown color and a full-bodied, mildly acidic, smoky, and malty taste, accompanied by an intense fragrant smell and sometimes a sweet aftertaste. Most black vinegars are made through a solid-state fermentation 1process and are aged for a few months to up to 20 years. The longer the aging process, the higher the price and the deeper the flavor becomes.”

bragu, what do you use it for?
John Liu
last year
Often used in Chinese cooking. I'm not a big fan, although I'll put a few drops into a sauce or soup or filling. Worchestershire Sauce is a common expedient substitute.

There's a bunch of other Chinese condiments and sauces that are heavy, rich, and dark, that you'll find in recipies and pantries. Hoisi sauce, oyster sauce, fish sauce. I find them all more or less interchangeable, but that's sloppy I guess. And I don't use any of them much. In general I'm going away from heavily sauced Chinese dishes.
bragu_DSM 5 thanked John Liu
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lisaam
last year
I like your way of thinking, John. I do have hoisin sauce because sometimes I just crave that moo shu sweetness but I had wondered how similar oyster sauce is.

I had a bottle of black vinegar years ago for a particular recipe but don’t recall any particular magic.

Pomegranate vinegar is magical!
bragu_DSM 5 thanked lisaam
John Liu
last year
I think oyster sauce and fish sauce are pretty ick. They are (from memory) saltier, more pungent, not sweet, and kind of, I don't know, fishy? Smelly stuff too. I should get a couple small bottles of them for my dad.s apartment, so maybe I'll refresh my memory with a taste (shudder). I do like hoisin sauce sometimes. I prefer Japanese sauces - give me anything with mirin and rice vinegar.
bragu_DSM 5 thanked John Liu
provogal
last year
Anyone like Maggie Sauce?
plllog
last year
John, thanks for "Chinese"! I was wondering what it was. I have a bottle labelled "zhen jiang" which is vinegar, and is black, in my fridge because I was warned when I bought it that it must be so stored. From zhen jiang is supposed to be superior? I got it for a beef recipe, and it was very good in that, but I haven't used it for other things.

I have ume (plum) salty vinegar, too, which is great in caramelized onions, but that's the closest I've come to off book with these.
bragu_DSM 5 thanked plllog
floral_uk z.8/9 SW UK
last year
last modified: last year
"Worchestershire"....

There we go again.😉
John Liu
last year
Ooo, ume. I made ume ice cream once, and it was awesome stuff.
plllog
last year
last modified: last year
Well, yes, but the vinegar is all acid and salt. ;) I once had ume mochi. Soooo good...
bragu_DSM 5
Original Author
last year
W 'dub' sauce ... yup, gotta buy some again; am out.

I use the vinegar with a bit of mayo and lemon juice for sliced cukes.

And other things ... salad topping in lieu of dressing, a splash here and there. Chili and rice. Another condiment to sub for balsamic vinegar. Good for three bean salad etc.
sleevendog (5a NY 6aNYC NL CA)
last year
Yes and no. Stocking an Asian pantry can be difficult. Way too many choices with lower end products tend to be imposters. Salts, sugars, caramel coloring....not properly fermented. (you get what you pay for)

MUST read labels.

I purchased one 2020. Awful. (recommended by someone here)

Water, Rice...

I did catch this a few days ago...

Do not agree with all of it. Not enough focus on ingredients.

My toasted sesame oil comes in small quantities. Black vinegar is also used minimally and should be available similar....
bragu_DSM 5 thanked sleevendog (5a NY 6aNYC NL CA)
Lars
last year
This is what I recommended in 2013: "I like Ringosan Black Vinegar, which is from Japan. The brand is called Uchibori Jozo." It should not cost more than $10. The flavor might vary from one year to another, and not everyone will like it.

I have bought several bottles of Chinese black vinegar and hated all of them - the only ones I have liked are Japanese.
bragu_DSM 5 thanked Lars
foodonastump
last year
last modified: last year
Glad this came up. Last time I tried to order the one @Lars recommended it was out of stock. I was supposed to get an email when back in stock but either I missed it or I didn’t get it. Or I’m thinking of the wrong product altogether. Anyway I ordered it out of curiosity. Will report back.
bragu_DSM 5 thanked foodonastump
petalique
last year
I have Chinese black vinegar I use for certain Asian dishes. And I either use that or some sort or reddish rice vinegar for Kung Poa Chicken. The one I’m thinking of has a bit of a musky property. ;)

Anyone fond of black vinegar?

Lars

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chloebud

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Anyone fond of black vinegar?

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bragu_DSM 5Original Author

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