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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Chinkiang vinegar is a healthy condiment that is low in calories and fat. It contains acetic acid, which may help regulate blood sugar levels, and is rich in antioxidants derived from the aged grains used in its production.
Chinkiang vinegar contains approximately 35 calories and 8.5g of carbohydrates per 100g. It is a low-calorie way to add significant depth and umami to dishes without adding fat or high amounts of sugar.
Generally, no. Traditional Chinkiang vinegar is brewed from a combination of glutinous rice and grains like wheat, barley, and bran. Because it contains wheat and barley, it is typically not suitable for those with celiac disease or gluten intolerance.
Yes, Chinkiang vinegar is vegan-friendly. It is produced through the fermentation of plant-based grains such as rice, wheat, and sorghum, and does not contain any animal-derived ingredients.
It has a complex, malty, and slightly smoky flavor profile that is less sharp than white vinegar. It offers a deep umami richness with a subtle sweetness, often described as a savory version of balsamic vinegar.
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 salads, and stir-fry sauces, providing a balanced acidity.
Yes, balsamic vinegar is the best substitute due to its similar dark color and complexity. However, since balsamic is sweeter and thicker, you should mix it with a little lime juice or white vinegar to better mimic the Chinkiang profile.
chinkiang vinegar is a versatile ingredient found in cuisines around the world. With 35 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 vinegar with step-by-step instructions.
Browse recipes →Store it in a cool, dark place like a kitchen pantry. Because of its high acidity and the fermentation process, it has an indefinite shelf life, though it is best used within 2-3 years for the most vibrant flavor.
No, they are different products. Regular rice vinegar is clear or pale yellow with a sharp, simple acidic bite, whereas Chinkiang vinegar (black vinegar) is aged, dark in color, and has a much more complex, grain-heavy flavor.
Yes, as a fermented food, it contains organic acids that can help stimulate stomach acid production to aid digestion. It also contains potential probiotics and antioxidants that support overall gut health and combat oxidative stress.