Kenji Lopez-Alt raves about black vinegar in his book The Wok, where he says that black vinegar is “hands down my favorite vinegar . . . because of its long aging process and the flavor from the gradual addition of rice hulls, it achieves a complex, almost balsamic-like flavor. . . it makes a wonderful dipping sauce and it’s the sour in your Hot and Sour Soup.” To which I will add that black vinegar is related but far and away superior in taste and complexity to malt vinegar on sub sandwiches and French fries. Kenji recommends the Soeos brand from China, which I found on Amazon. I won’t buy another bottle of malt vinegar since I used this stuff.
Get it. Try it. You’ll like it!
