It’s umami in a bottle.
between black vinegar and balsamic are that black vinegar is made with grains instead of grape juice and aged in clay pots instead of barrels. And whereas balsamic vinegar is made using liquid-state fermentation , Chinese black vinegar is made by fermenting whole steamed grains.
Outside of China, Japan and Korea use brown rice as the base starch for their black vinegar. Taiwan’s black vinegar, which starts with sticky rice, is the most divergent from the batch in that it’s actually more similar toin production. Worcestershire is made by steeping a malt vinegar base with ingredients like molasses, anchovies, garlic, and tamarind extract. Taiwanese black vinegar is similar in that much of its flavor comes from infusion. First, a basic vinegar is made with sticky rice.
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