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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Chinkiang black vinegar is a healthy, low-calorie condiment. It contains acetic acid which may aid digestion and help regulate blood sugar levels, and it provides antioxidants derived from the fermented grains used in its production.
It is very low in calories and carbohydrates, containing approximately 18 calories and 3.5g of carbs per 100g. A standard one-tablespoon serving contains less than 3 calories, making it ideal for weight-conscious diets.
Generally, no. Chinkiang black vinegar is traditionally brewed from a combination of rice, wheat, barley, and pea. Because it contains wheat and barley, it is not suitable for those with celiac disease or gluten sensitivities.
Yes, Chinkiang black vinegar is vegan. It is produced through the natural fermentation of grains and does not involve any animal products or by-products in its traditional manufacturing process.
It has a complex, malty, and deeply savory flavor with a hint of sweetness. It is less acidic and sharp than white vinegar, offering a rich umami profile and a woody aroma similar to a light balsamic vinegar.
The best substitute is a mixture of balsamic vinegar and a small amount of soy sauce to mimic the malty, savory depth. Alternatively, you can use regular rice vinegar with a pinch of brown sugar, though it will lack the characteristic smokiness.
It is most famous as a dipping sauce for soup dumplings (Xiao Long Bao) and potstickers. It is also used to add depth to braised meats, cold noodle dressings, and stir-fry sauces where a mellow acidity is desired.
Chinkiang Black Vinegar is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Discover 1 recipes featuring chinkiang black vinegar with step-by-step instructions.
Browse recipes →Store the bottle in a cool, dark place such as a pantry or kitchen cupboard. While it does not require refrigeration after opening due to its high acidity, keeping it away from heat and sunlight will preserve its complex aroma for a longer period.
Because it is a fermented product with high acidity, it has an almost indefinite shelf life if stored properly. For the best flavor profile and peak quality, it is generally recommended to consume it within 2 years of opening.
No, they are different products. While both are dark and aged, Chinkiang vinegar is made from fermented grains like rice and wheat, whereas balsamic vinegar is made from grape must. Chinkiang is more savory and malty, while balsamic is typically sweeter and fruitier.