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Black Vinegar

The Chinese table condiment made from Chinkiang black rice vinegar, gently warmed with rock sugar, ginger and whole spice, then finished with raw garlic and sesame oil. Malty, mellow and slightly sweet, the dipping vinegar for boiled dumplings, wontons, cold noodles or blanched greens.

SnacksSidesVeganUnder 400 kcalUnder 20g carbsUnder 30 min
13 min8 prep · 5 cookEasy127 kcalper serving
Black Vinegar

Instructions

  1. Peel and finely julienne 10 g of ginger, bruise the white part of the 1 spring onion with the flat of a knife, and crush 5 g of rock sugar to gravel under the blade. Slice the green part of the onion thinly and set aside for the garnish.
  2. Combine 60 ml of Chinkiang black vinegar with 1 tbsp of water in a small stainless steel or enamel pan, never aluminium, which the acid will strip. Add the crushed rock sugar, the ginger, the bruised onion white, 1 star anise and 0.25 tsp of Sichuan peppercorns.
  3. Set over the lowest heat and warm for about 4 minutes, stirring once or twice, until the sugar has dissolved and the surface just steams and trembles at the edges. Do not let it boil: a rolling boil drives off the vinegar's aroma and leaves it harsh.

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Per serving

127kcal
4gprotein
20gcarbs
5gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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