Learn all about Chinese black rice vinegar, including its flavor, uses, buying tips and why Chinkiang vinegar is the variety used in most of my recipes.
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Pin ItMy mum, who is from Xi’an in northwestern China, loves vinegar so much that she adds it to almost everything. In our family kitchen, it’s used just as often as soy sauce, sometimes even more.
That’s why it has always surprised me that Chinese vinegar receives far less attention outside China. While soy sauce can be found in almost every supermarket, Chinese vinegar has only recently become more widely available.
One of the most essential seasonings in Chinese cooking, Chinese vinegar comes in many forms. Produced in different regions across China, it ranges in color from clear and pale yellow to reddish-brown and deep black. Rice is the most common base ingredient, but other grains such as sorghum, barley, wheat, and peas are also used.
Chinese rice vinegar is generally divided into three main types: black, white, and red. Of these, black rice vinegar is by far the most widely used in everyday Chinese cooking. If you’d like to bring more authentic Chinese flavors to your kitchen, this is the bottle I’d recommend starting with.
What is Black Rice Vinegar
Known in Chinese as 黑醋 (hēi cù), 香醋 (xiāng cù), or 陈醋 (chén cù), black rice vinegar is a broad category rather than a single product. It’s typically made from glutinous rice along with other grains such as wheat and bran. As a result, most traditional black rice vinegars are not gluten-free.
Different regions of China produce their own styles, including Chinkiang (Zhenjiang) vinegar, Shanxi mature vinegar, and Baoning vinegar. Although each has its own character, they generally share several characteristics:
- Deep brown to black color with a fluid consistency
- Pronounced acidity with a rich fermented aroma and subtle sweetness
- Lightly malty or smoky notes in some varieties
What I use in my kitchen
If you’re buying black rice vinegar for the first time, I recommend looking for Chinkiang (Zhenjiang) vinegar, 镇江香醋.
It’s the most widely available variety outside China and the type most Chinese recipes mean when they call for black rice vinegar. In fact, it’s the only black rice vinegar I regularly use and the one you’ll find in the vast majority of my recipes.
Originating from Jiangsu Province, it is produced by several reputable brands, including Gold Plum (金梅) and Hengshun (恒顺), both of which are reliable choices.
Substitutes
There is no true substitute for black rice vinegar. Its distinctive combination of acidity, aroma, and complexity is difficult to replicate with other vinegars.
- Balsamic vinegar is sometimes suggested because of its similar dark color, but I don’t recommend using it. It’s much sweeter and has a completely different flavor profile.
- Chinese white rice vinegar, Japanese rice vinegar, cider vinegar, and other light-colored vinegars can provide acidity, but they lack the depth and rich fermented aroma that make black rice vinegar unique.
If a recipe relies heavily on the flavor of black rice vinegar, the real thing is the only way to achieve the authentic flavor.
Usage
Black rice vinegar is remarkably versatile and can be used in many types of Chinese dishes, including:
- Dipping sauces: Mixed with garlic, sesame oil or chili oil for dumplings, pancakes and other savory snacks.
- Cold dishes: Used in dressings for salads and cold appetizers, such as Smashed Cucumber and Bean Jelly Noodle Salad.
- Noodle dishes: Adds a tangy kick and balances rich or spicy flavors, such as Biang Biang Noodles and Hot and Sour Noodle Soup.
- Soups: Provides the characteristic tangy flavor in classic dishes such as Hot and Sour Soup.
- Stir-fries: Adds acidity and depth to dishes such as Kung Pao Chicken and Garlic Sauce Pork.
- Braises: Balances richness and adds complexity to dishes such as Sweet and Sour Ribs.
Wei’s Pro Tip
Good to know
- Add towards the end of cooking to preserve its tangy flavor and aroma.
- Store in a cool cupboard with the lid tightly closed. Refrigeration is not necessary.
- Black rice vinegars are vegan, but most varieties are not gluten-free.
Other Rice Vinegars
White rice vinegar (白醋) has a lighter color and appearance than black rice vinegar. With its clean, sharp acidity, it’s commonly used in pickles (such as Overnight Pickled Vegetables), some sweet and sour dishes (such as Sweet and Sour Fish), and recipes where you don’t want the vinegar to darken the food. Japanese rice vinegar is usually the closest substitute.
Red rice vinegar (红醋) is less common outside China and rarely used in my recipes. Milder and slightly sweeter than black rice vinegar, it’s mainly associated with certain regional cuisines, particularly those of southern China.
Rice Vinegar vs. Rice Wine
Over the years of sharing Chinese recipes, I’ve noticed that rice vinegar and rice wine are sometimes confused. Despite their similar names, they are completely different ingredients.
- Rice vinegar is acidic and sour and is used as a seasoning to add flavor and balance to dishes.
- Shaoxing rice wine is an alcoholic cooking wine used to add aroma and enhance the flavor of meat and seafood.
- They cannot be substituted for one another.
Hi Wei, is there a substitute for black rice vinegar that you recommend? I have in my pantry cider and white rice vinegar, could either of those work?
Thanks ๐
Unfortunately, itโs hard to find another vinegar with the same depth of flavor as Chinese black rice vinegar, but I hope youโre able to source it.
Hi Wei, I am assuming that black rice vinegar is different from fermented sweetened black vinegar.
I accidentally purchased the fermented type. How do I use it?
Can I use it in recipes as a substitute for the black rice vinegar?
Sweetened black rice vinegar would be good for dipping sauces. You could use it as a substitute but the taste would be a little different. Grab a proper one the next time!
Thank you for this blog – it’s a great spot to learn some new dishes, flavors and techniques. YUM!
My pleasure to share Steven! Delighted to know you find my blog helpful๐
I so appreciate all your advice on the differences between various Chinese ingredients. I am going to add Black Rice Vinegar to my pantry. Does it have added salt? I like regular rice vinegar for its very light taste, but it is definitely the least complex of vinegars I have tried. Thanks again for demystifying these dishes for English-speakers!
Welcome to my blog Jennifer! Black rice vinegar does have added salt and it has a strong, complex, aromatic taste. A must-have if you wish to explore authentic Chinese cuisine. Give it a try!
Hi thought Iโd buy something different at our local Asian food market but might need your help.
The owner couldnโt give me an answer how to prepare an Asian cucumber. Just said that it needed to be cooked. In a sautรฉ only…? Wanted to make your cucumber salad…pls advise.
In Chinese cuisine cucumber is mostly served raw in salads. Occasionally it’s stir-fried, such as in Moo Shu Pork. For my cucumber salad recipe, it’s used as it is. No cooking involved.
Hello,
May I know the difference between rice wine vinegar and black rice vinegar? I have uncooked xiao long bao dumplimgs at home and would like to make a sauce, but I only have rice wine vinegar at hand. (I tasted the vinegar and it tastes quite strong–a bit like alcohol really!)
Rice wine vinegar is another term for rice vinegar in general. Black rice vinegar is one variety which is more aromatic than many clear, pale-yellow Chinese rice vinegar. The authentic dipping sauce for Xiaolongbao would be black/dark rice vinegar.
Hi Ms. Wei,
I have tried your recipe without black rice vinegar, it has turned out really well.
My question is for you is, Can black rice vinegar be made at home ? I do have black rice at home.
If you can share the recipe of making black rice vinegar, that will be great.
Thank you.
Jay
Thank you Jay for visiting my blog! I’ve never come across a recipe for homemade rice vinegar so I’m not able to help you with this.
I managed to buy black rice vinegar exactly like you recommend in the centre of Warsaw ๐
That’s great news! Enjoy!