I’ve been looking at my local Asian markets for akazu rice vinegar but none of them have it. The picture was the closest I could find. Would this work or is it silly to try because it’s not made with sake lees?
Online stores sell it for $50-200 and I’m looking for something on the inexpensive side to test out. Any suggestions? Has anyone tried black vinegar?
2 comments
This is Chinese red vinegar. It is used with ginger for a dumpling sauce or as a condiment for eating with alkaline noodles. The idea is the acid neutralizes the alkaline in the noodle dough
Has a very different flavour profile.
Black vinegar is a thick somewhat sweet vinegar used for braising. Also for Shanghainese foods. Almost Basalmic like
I’d pick a Japanese one, not a Chinese one