Black vinegar
Black vinegar is dark-colored
Types
China
One of the most important types of Chinese "black vinegar" is the
Another type of Chinese "black vinegar" is
In
Black vinegar from Fujian is made using glutinous rice and colored red by the infusion of a special fungus.[7]
A number of historic vinegars were considered to be among China's first list of intangible cultural heritage, with more added since.[8]
Japan
The Japanese
According to some reports, Japan's annual per capita consumption of vinegar is 3.5 times that of China's.[9]
Korea
In Korea black vinegar is also made with brown rice.[7]
History
Ancient Chinese laborers used wine as a leavening agent to ferment and brew vinegar. East Asian vinegar originated in China, and there are at least three thousand years of documented history of making vinegar. In ancient China, "vinegar" was called "bitter wine," which also indicates that "vinegar" originated from "wine".[10]
The first written mention of vinegar dates back to BC 1058, during the
Initially extremely costly and used only by the elite, vinegar eventually spread into popular usage by the
Between 369-404 AD, Chinese techniques for making rice vinegar were imported into Japan.[9]
By 500 AD in the
During the Ming and Qing dynastys, the process for creating "smoked vinegar" was developed.[9]
Though the scale of the vinegar industry in China has greatly expanded since the country's industrialisation, production methods remain largely traditional due to a difficulty in regulating and controlling heat-sensitive microbial growths needed for the vinegar-making process.[9]
Some manufacturers have replaced the pottery vats and concrete pools with stainless steel tanks, as well as diversified their vinegar offerings to include different raw materials, including jujube, cherry, aloe, buckwheat, sea buckthorn fruit, fig, onion, and bamboo.[9]
In Chinese medicine, vinegar is considered as a curative effect for acute and chronic hepatitis.[11]
Uses
Black vinegar has been used as a full-flavored but less expensive alternative to traditional balsamic vinegar.[4][5]
See also
References
- ^ "Sour Story - Shanxi Mature Vinegar". CRIENGLISH.com. 2009-03-05. Archived from the original on July 25, 2016. Retrieved 2015-07-17.
- ISBN 9780756667306. Retrieved March 21, 2012.
- ^ Helm, Janet (March 29, 2012). "Is Black the New Black in Foods?". WebMD. Archived from the original on August 27, 2012. Retrieved 2012-08-26.
- ^ a b Kapadia, Jess (August 17, 2012). "Could Black Vinegar Be The New Balsamic?". FoodRepublic.com. Archived from the original on August 21, 2012. Retrieved 2012-08-26.
- ^ Hearst Books via Oregon State University. Archived from the originalon 2014-07-14. Retrieved 2012-08-26.
- LiveStrong. Retrieved 2012-08-26.
- ^ a b c Wei, Clarissa. "Black Vinegar Doesn't Just Season a Dish–It Transforms It". www.bonappetit.com. Retrieved 30 May 2021.
- ^ "国务院关于公布第一批国家级非物质文化遗产名录的通知 第一批国家级非物质文化遗产名录(共计518项)__2006年第20号国务院公报_中国政府网". www.gov.cn. 中華人民共和國中央政府. Retrieved 3 February 2024.
- ^ )
- ^ "Throughout history, vinegar is more than tasty". archive.shine.cn. 2016-03-23. Retrieved 2020-06-10.
- ^ .