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Black Rice Vinegar, 20 oz bottle
Chinese have been using rice to make vinegar for over 2000 years, and there are three basic types of Chinese rice vinegar: white, red and black. It's made by a natural fermentation process with yeast and rice. Our Koon Chun brand is top quality, and this is a large bottle for generous use.
Dark in color, it has a deep, almost smoky flavor. Black rice vinegar works well in braised dishes and as a dipping sauce. In Thailand, a tablespoon of black vinegar is mixed with a tablespoon of pickled ground chile with garlic and served in a small condiment dish as a wonderful, complex, mild all-purpose condiment dipping sauce. It can also serve as a substitute for balsamic vinegar.
ImportFood.com's black rice vinegar is recommended by Mark Bittman (New York Times). Also, in October 2009 Bon Appetit magazine recommended ImportFood.com for Koon Chun black vinegar--stating it's delicious with cold noodles, when mixed with sesame oil.
Ingredients: water, vinegar, fired rice & spices. Product of Hong Kong.
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$5.89, 20 oz bottle |
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