Chinese language black vinegar is a unique ingredient made by fermenting entire steamed grains in clay pots. The precise kind of grain varies, however a number of the most typical substances embrace glutinous rice, millet, or sorghum. After six months, the grains change into fermented and immersed in a singular taste. Throughout that course of, the Maillard response is triggered and transforms the vinegar into its signature black coloration. There are regional variations in black vinegar primarily based on the grains used within the recipe. Taiwanese black vinegar, for instance, is made with carrots, onions, and mushrooms steeped for over a yr.
Black vinegar is the right acidic complement to your stir-fry sauce. Some Chinese language cooks combine soy sauce and black vinegar, whereas others simply use a few drops of the pungent acid of their sauce. You must use black vinegar for each tartness and umami taste.
