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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is a traditional Chinese rice vinegar made from glutinous rice and malt, aged for a deep, smoky, and malty flavor.
It has a very long shelf life and can last indefinitely if stored in a cool, dark place, though it is best used within 2 years for peak flavor.
No, traditional Chinkiang vinegar contains wheat, barley, or bran as part of the fermentation starter, making it unsuitable for those with gluten intolerance.
A mix of balsamic vinegar and a splash of soy sauce or red wine vinegar with a pinch of sugar can mimic its complexity.
No, the high acidity and fermentation process make it shelf-stable at room temperature.
Look for bottles labeled 'Zhenjiang' (the city of origin) and check for longer aging periods, which result in a smoother taste.
It is less acidic than white vinegar, with a complex, malty, and slightly smoky flavor profile similar to balsamic but less sweet.
Yes, it is excellent for quick-pickling vegetables like cucumbers or radishes, adding a dark color and deep flavor.
No, regular rice vinegar is clear or pale yellow and much sharper, whereas black vinegar is dark, thick, and more savory.
Chinkiang Black Vinegar is a versatile ingredient found in cuisines around the world. With 26 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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