Black vinegar – Dark-colored vinegar in Chinese cuisine

Black vinegar – Dark-colored vinegar in Chinese cuisine

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China One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar (simplified Chinese: 山西老陈醋; traditional Chinese: 山西老陳醋; pinyin: lǎo chéncù) from the central plains of Northern China, particularly in the Shanxi province (Shanxi mature vinegar).[1] It is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings.[citation needed]

Another type of Chinese "black vinegar" is Zhenjiang vinegar (simplified Chinese: 镇江香醋; traditional Chinese: 鎭江香醋; pinyin: zhènjiāng xiāngcù) and similar condiments from southern China.[2] The condiment is an inky-black rice vinegar aged for a malty, woody, and smoky flavor.[3][4] It is made from rice (usually glutinous),[5] or sorghum, or in some combination of those, sometimes including wheat and millet.[6] Black vinegar was traditionally aged in clay pots.[7]

In Sichuan black vinegar is made from wheat bran and flavored with traditional medicinal spices. Sichuan's Baoning vinegar (保寧醋 or 保宁醋) is a famous example.

Black vinegar from Fujian is made using glutinous rice and colored red by the infusion of a special fungus.[7]

Japan The Japanese kurozu, a somewhat lighter form of black vinegar, is made only from brown rice.

Korea In Korea black vinegar is also made with brown rice.[7]