Black Vinegar

Sauce And CondimentSauceAllergen: GlutenMaltySmokyTangyMildly SweetUmamiAgedComplex

Nutrition (per 100 g)

Calories: 21
Protein (g): 0.2
Fat (g): 0
Carbs (g): 5
Fiber (g): —
Sodium (mg): 10

Typically 4–6% acetic acid; calories come mostly from residual sugars; mineral content varies by brand.

Storage

Room temp: up to 365 days
Refrigerated: up to 730 days
Frozen: up to 0 days

Black vinegar is a dark, glossy Chinese grain vinegar with a deep mahogany color. It tastes malty and gently smoky with mellow, rounded acidity; it lends backbone to dumpling dipping sauces, braises, stir-fries, and dressings, and can deglaze pans or finish noodle bowls. Commonly sold as Chinkiang/Zhenjiang vinegar at 4–6% acidity, it pours fluid and aromatic with a molasses-like note.

Originating in Zhenjiang, Jiangsu province, it is traditionally brewed from glutinous rice (sometimes with wheat or sorghum) using grain-based starters and aged in ceramic. It spread throughout Chinese regional cuisines and is now produced across China and abroad.