Chinese black vinegar is used as a dipping sauce, either on its own or mixed with soy sauce. It adds the final touch to many dishes when sprinkled on top of rice or noodles.
Compared to the vinegar you’re probably used to, Chinese vinegar is less sweet, less acidic and has a strong spicy twist to it. We recommend you try adding this into your Asian cuisine for some extra spice.
- 3 in (8 cm) ginger, peeled and cut into thin shreds
- 3 tablespoons black chinese vinegar
Combine the ginger and vinegar together.