All about black vinegar: indispensable for Asian dishes

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Love Asian cooking? Then black vinegar is something you should always have at home. We almost dare to say that it is just as much a must as – say – soy sauce. And that’s saying something!

In short: hurry to the toko and put a bottle of black vinegar in your shopping cart. Or twenty.

What is black vinegar?

Black vinegar is also called Chinkiang vinegar and has its roots in Chinese cuisine. No, it’s not balsamic vinegar and no, it’s not rice vinegar: it really is a separate stuff with its own taste.

This can best be compared with the saltiness of soy sauce on the one hand and the acidity of rice vinegar on the other. And now you think: just mix some soy sauce with a little rice vinegar? Well, you can, but black vinegar is really more delicate and less acidic. It’s just incredibly tasty stuff that – once you have it at home – you spontaneously want to use everywhere.

Well and good, but what can you do with it?

A good entry-level model to get to know the taste is as a dip with dumplings. Buy such a ready-made pack at the toko (or make them yourself , also very cool!), steam them, chop some spring onions and simply dip them in the Chinkiang.

In addition, black vinegar is also a must with sauces for the noodles. You don’t even have to be too precise with the quantities. A little black vinegar, a little soy sauce, some grated ginger and a little chili oil and you have a killer dressing that you can serve with both cold and hot noodles. Add a spoonful of peanut butter or tahini to make the dressing even more filling, which is also a great idea for both cold and hot noodle preparations. Add a little coriander, fresh cucumber and some pickled radishes and hop: you have a great meal.

Convinced? Unfortunately, black vinegar is not yet for sale in supermarkets, but almost every store has it. Look for bottles that look like soy sauce labeled Chinkiang or Zhenjiang and you’re in the right place.


Source: Culy by culy.nl
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