Rice vinegar vs black vinegar
Pale rice vinegar gives a clean sour taste. Chinese black vinegar adds a darker, malty flavour.
At a glance
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| Compare | Pale rice vinegar | Chinese black vinegar |
|---|---|---|
| What it is | A light-coloured vinegar made from rice. | An aged grain vinegar. Chinkiang is one type, not the name for every black vinegar. |
| Taste | Clean, light and sour. | Malty, deeper and sour, sometimes slightly sweet. |
| Good for | Pickles, light dressings and sauces where you want to keep the colour pale. | Dumpling dips, noodle dressings and darker sauces or braises. |
Which one to buy
Follow the recipe first. For a pale sauce, choose plain, unseasoned rice vinegar. For a recipe calling for Chinkiang vinegar, buy that type rather than assuming any dark vinegar is the same.
Can I swap them?
Sometimes, but the flavour and colour will change. Add a little, taste, then adjust. Seasoned sushi vinegar has added seasoning, so it is not a straight swap for plain rice vinegar.
Check the label
Rice vinegar is not rice cooking wine. Some black vinegars contain wheat or other grains; check the ingredients if that matters to your household.
Related pantry pages
Sources
Summarised in our own words. Product labels can change; check the jar or bottle you buy.
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