If you’ve ever wondered about making Chinese vinegar yourself, it’s indeed possible. However, the process can be simpler as compared with authentic Chinese vinegar making, which is typically aged for several years.
In this short blog post, we’ve got to 3 ways of preparing your own Black Chinese vinegar at home. One replicates a nearly similar process to the authentic Chinese way of making black vinegar. And the other 2 methods are the quickest ways of making DIY black vinegar in the kitchen in no time.
Here we come!
How to Make Black Vinegar at Home?
Here’s a recipe to make black Chinese vinegar in your own kitchen:
- 1 cup of glutinous rice
- 1 cup of millet
- 1 cup of wheat
- 1 gallon of water
- 1 teaspoon of yeast
- 1 cup of rice vinegar
- 1 tablespoon of sugar
- Begin by thoroughly rinsing the glutinous rice and millet to remove any impurities. In case you don’t have glutinous rice. You can also opt for regular white rice if glutinous rice is unavailable.
- In a large pot, combine the rinsed glutinous rice, millet, and water. Let the mixture cook over high heat for 30 -60 minutes until it’s boiled, then turn the flame low and let it simmer for approximately 1 hour. Stir the mixture off and on to prevent the grains from sticking to the pot.
- Once the rice and millet have cooked and attained a porridge-like consistency, remove the pot from heat and allow it to cool down.
- Transfer the cooked rice and millet mixture to a glass or ceramic container. Add the rice wine, yeast, and brown sugar, then thoroughly mix everything together.
- Cover the container and let it ferment in a warm location for about 1-2 weeks.
- After the fermentation period, strain the vinegar using a cheesecloth-lined strainer.
- Transfer the liquid into ceramic containers and let it sit undisturbed for at least 6 months, allowing the fermentation process to occur. You can extend the fermentation process over 3 years. It’s advisable to go for long fermentation by experimenting with making the black vinegar gradually.
- After the fermentation, you’ll notice that the liquid has darkened and developed a distinct tangy aroma.
Congratulations! Your homemade black Chinese vinegar is now ready to give a twist to your favorite dishes’ flavors, such as stir-fries, dumpling dipping sauces, and more. Enjoy your culinary adventure!
How can Yoy Make a DIY Black Chinese Vinegar in your Home Kitchen?
Here’s a DIY substitute recipe for black Chinese vinegar:
- 1 cup of apple cider vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1/2 teaspoon of balsamic vinegar
- 1/2 teaspoon of Worcestershire sauce
- 1/4 teaspoon of Chinese five-spice powder
- Add all ingredients to a mixing bowl.
- Mix the ingredients together until all the ingredients are fully dissolved.
- Taste the mixture and adjust the flavors according to your preference.
- Once you’re satisfied with the taste, transfer the mixture to a clean bottle or jar with a tight lid.
- Allow the homemade substitute to sit for 12-24 hours to let the flavors meld together.
- After resting, your DIY substitute for black Chinese vinegar is ready to be used in your recipes.
Note: This substitute may not have the exact same flavor profile as authentic black Chinese vinegar. Yet, it can provide a similar tangy and slightly sweet taste to your dishes. You can also adjust the sweetness or tanginess of your DIY black vinegar, you can increase or decrease the ratio of ingredients.
Easiest Recipe for Making DIY Black Chinese Vinegar
Does the previously discussed recipe for DIY black vinegar have many ingredients? Don’t worry; here is the simplest version– it’s also the cheapest, BTW.
- Balsamic vinegar: 1 part
- Wine vinegar: 1 part
- Water: 3 part
- Mix all the ingredients in a jar or bottle.
- Shake or stir to combine.
- Let the mixture sit for at least 24 hours or up to 1 week.
- The longer the mixture rests, the more like black Chinese vinegar it will taste.
- Once the DIY black vinegar is ready; you can use it to substitute black Chinese vinegar.
Here are a few tips:
- You can adjust the ratio of the ingredients according to taste. For sour flavor in your black vinegar, add more balsamic vinegar. And, if you like black vinegar on sweeter notes, add more rice wine vinegar.
- The homemade vinegar will not be as dark as store-bought black Chinese vinegar, but it will still have a similar flavor.
- If you like this version, you can also make it in large quantities and refrigerate it for future use. It’ll be handy.
ENJOY YOUR HOMEMADE BLACK VINEGAR!
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