Chinkiang vinegar

Chinkiang vinegar, also known as black rice vinegar, is a traditional condiment originating from the city of Chinkiang (now Zhenjiang), in Jiangsu province, China. This vinegar is made from the fermentation of black rice, wheat, and sorghum, which gives it a deep, delicately acidic, and slightly sweet flavor, with smoky and umami notes that distinguish it from other types of vinegar.

In cooking, Chinkiang vinegar is a fundamental ingredient in Asian cuisine, especially in Chinese dishes, where it is used for marinating, dressing sauces, preparing dips, and adding a flavor counterpoint in stews and stir-fries. Its versatility and complexity make it ideal for recipes that require an acidic touch without losing smoothness.

Among its properties, it stands out for its natural content of antioxidants derived from fermented rice and its contribution of amino acids, which can help improve digestion and enhance the flavor of foods. Furthermore, it is low in calories and contains no fat.

In the Latin American context, Chinkiang vinegar is also known as black vinegar, black rice vinegar, or simply Chinese black vinegar. Due to its characteristic flavor, it is an increasingly used ingredient in fusion cuisine and in recipes that seek to incorporate authentic Asian flavors.