| Color | Reddish-brown to almost black |
Flavor | Sour, vinegar smell is stronger |
Main Ingredients | Water, Vinegar, Fructose Syrup, Acesulfame(E950), Caramel(E150c), Spice |
Allergen | No |
Nutrition Facts Per 100g | Energy : 37Kj/9Kcal Total Fat: 0g -of which saturates: 0g Protein: 0.2g Carbohydrate: 2g -of which sugars：0.2g Sodium: 35mg |
Brief Description: | Black rice vinegar as perfect for pickling, making salads with sweet and sour dishes. Simply add few drops vinegar to enhance the aroma and flavor of your favorite dishes. For enhancing flavor, usually served for cooking dishes and cold dishes. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Black rice vinegar is known for its:
Color: It has a deep, rich brown to black color.
Flavor: It has a mild, slightly sweet and sour flavor with a hint of maltiness.
Uses: It is commonly used in Chinese cuisine for dressing salads, marinating meats, and adding flavor to sauces and dipping sauces.
The production process of black rice vinegar generally involves the following steps:
Rice Selection: High-quality black glutinous rice is selected as the main ingredient.
Steaming: The rice is steamed to break down starches and prepare it for fermentation.
Fermentation: The steamed rice is mixed with a starter culture containing yeast and bacteria that initiate the fermentation process. This converts the starches into sugars, and then the sugars into alcohol and eventually acetic acid.
Aging: The vinegar is aged in wooden barrels or ceramic jars, which can contribute additional flavors and deepen the color. The aging process can vary from several months to several years, depending on the desired flavor profile.
Straining and Bottling: Once the vinegar has reached the desired maturity, it is strained to remove any solids and then bottled for distribution.
| Color | Reddish-brown to almost black |
Flavor | Sour, vinegar smell is stronger |
Main Ingredients | Water, Vinegar, Fructose Syrup, Acesulfame(E950), Caramel(E150c), Spice |
Allergen | No |
Nutrition Facts Per 100g | Energy : 37Kj/9Kcal Total Fat: 0g -of which saturates: 0g Protein: 0.2g Carbohydrate: 2g -of which sugars：0.2g Sodium: 35mg |
Brief Description: | Black rice vinegar as perfect for pickling, making salads with sweet and sour dishes. Simply add few drops vinegar to enhance the aroma and flavor of your favorite dishes. For enhancing flavor, usually served for cooking dishes and cold dishes. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Black rice vinegar is known for its:
Color: It has a deep, rich brown to black color.
Flavor: It has a mild, slightly sweet and sour flavor with a hint of maltiness.
Uses: It is commonly used in Chinese cuisine for dressing salads, marinating meats, and adding flavor to sauces and dipping sauces.
The production process of black rice vinegar generally involves the following steps:
Rice Selection: High-quality black glutinous rice is selected as the main ingredient.
Steaming: The rice is steamed to break down starches and prepare it for fermentation.
Fermentation: The steamed rice is mixed with a starter culture containing yeast and bacteria that initiate the fermentation process. This converts the starches into sugars, and then the sugars into alcohol and eventually acetic acid.
Aging: The vinegar is aged in wooden barrels or ceramic jars, which can contribute additional flavors and deepen the color. The aging process can vary from several months to several years, depending on the desired flavor profile.
Straining and Bottling: Once the vinegar has reached the desired maturity, it is strained to remove any solids and then bottled for distribution.
