TSY or customized
| Quantity: | |
|---|---|
| Color | Dark brown |
Flavor | It offers a balance of sweetness and acidity, with nuanced notes of fruit or wood. |
Main Ingredients | Water,Vinegar,Sugar,Salt,Caramel(E150c) |
Allergen | No |
Nutrition Facts Per 100g | Energy : 244Kj/58Kcal Total Fat: 0g -of which saturates: 0g Protein: 4.1g Carbohydrate: 5.2g Sodium: 411mg |
Brief Description: | Mature vinegar is a versatile kitchen star. Its complex acidity instantly brightens dipping sauces for dumplings and enhances salad dressings. Use it to deglaze pans, creating rich, flavorful sauces for stir-fries and meats. It also acts as a natural tenderizer in marinades, softening fibers while adding depth. A splash can balance the richness in braised dishes and soups, cutting through grease and rounding out flavors. From a simple dip to a complex braise, mature vinegar is the secret to adding a layer of sophistication and a perfect tangy kick to countless savory 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 |
Mature vinegar is known for its:
Deep, Rich Flavor: The longer aging period contributes to a more complex and robust taste.
Dark Color: Typically, mature vinegars have a darker hue due to the aging process.
Thick Consistency: Some mature vinegars can have a thicker consistency compared to those that are not aged as long.
In Chinese cuisine, Mature Vinegar is often used to:
Enhance Flavor: Its rich taste makes it ideal for adding depth to sauces and marinades.
Preservation: It can be used to pickle vegetables or as a preservative for other foods.
Cooking: It is used in various dishes for its distinct flavor
The creation of premium Mature Vinegar is an art form, a meticulous process that transforms simple ingredients into a complex and flavorful condiment. Our traditional method, honed over generations, ensures a depth of character that industrial shortcuts cannot replicate.
1. Selection & Fermentation: It begins with the finest grains, typically sorghum, rice, or a special blend. These are steamed and inoculated with a unique starter culture, or Qu, initiating a sacred alcoholic fermentation. Over weeks, natural yeasts convert the starches into a rudimentary alcoholic brew, known as Jiu.
2. Acetic Fermentation: This alcoholic liquid is then transferred to giant earthenware jars or aged wooden vats. Here, we introduce the "vinegar mother," a solid culture of acetic acid bacteria. Unlike submerged fermentation, our artisans use the solid-state method, periodically turning and mixing the paste. This allows for full exposure to air, a crucial step that slowly converts the alcohol into acetic acid over months, developing the vinegar's foundational tang.
3. Aging & Maturation: The young vinegar is then sealed in traditional urns and moved to our cellars for a prolonged aging period—ranging from one to several years. Like a fine whiskey, it matures in a controlled environment. During this quiet slumber, chemical reactions mellow the sharp acidity, while complex esters develop, creating the signature notes of fruit, wood, and umami that define a truly exceptional vinegar.
4. Extraction & Bottling: After aging, the vinegar is pressed from the solid matter, filtered, and gently pasteurized to stabilize its quality without compromising the intricate flavor profile. Finally, it is bottled, ready to bring its rich legacy to your culinary creations.
This patient, natural journey from grain to bottle is the secret behind our vinegar's unparalleled aroma, balanced acidity, and profound complexity.
| Color | Dark brown |
Flavor | It offers a balance of sweetness and acidity, with nuanced notes of fruit or wood. |
Main Ingredients | Water,Vinegar,Sugar,Salt,Caramel(E150c) |
Allergen | No |
Nutrition Facts Per 100g | Energy : 244Kj/58Kcal Total Fat: 0g -of which saturates: 0g Protein: 4.1g Carbohydrate: 5.2g Sodium: 411mg |
Brief Description: | Mature vinegar is a versatile kitchen star. Its complex acidity instantly brightens dipping sauces for dumplings and enhances salad dressings. Use it to deglaze pans, creating rich, flavorful sauces for stir-fries and meats. It also acts as a natural tenderizer in marinades, softening fibers while adding depth. A splash can balance the richness in braised dishes and soups, cutting through grease and rounding out flavors. From a simple dip to a complex braise, mature vinegar is the secret to adding a layer of sophistication and a perfect tangy kick to countless savory 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 |
Mature vinegar is known for its:
Deep, Rich Flavor: The longer aging period contributes to a more complex and robust taste.
Dark Color: Typically, mature vinegars have a darker hue due to the aging process.
Thick Consistency: Some mature vinegars can have a thicker consistency compared to those that are not aged as long.
In Chinese cuisine, Mature Vinegar is often used to:
Enhance Flavor: Its rich taste makes it ideal for adding depth to sauces and marinades.
Preservation: It can be used to pickle vegetables or as a preservative for other foods.
Cooking: It is used in various dishes for its distinct flavor
The creation of premium Mature Vinegar is an art form, a meticulous process that transforms simple ingredients into a complex and flavorful condiment. Our traditional method, honed over generations, ensures a depth of character that industrial shortcuts cannot replicate.
1. Selection & Fermentation: It begins with the finest grains, typically sorghum, rice, or a special blend. These are steamed and inoculated with a unique starter culture, or Qu, initiating a sacred alcoholic fermentation. Over weeks, natural yeasts convert the starches into a rudimentary alcoholic brew, known as Jiu.
2. Acetic Fermentation: This alcoholic liquid is then transferred to giant earthenware jars or aged wooden vats. Here, we introduce the "vinegar mother," a solid culture of acetic acid bacteria. Unlike submerged fermentation, our artisans use the solid-state method, periodically turning and mixing the paste. This allows for full exposure to air, a crucial step that slowly converts the alcohol into acetic acid over months, developing the vinegar's foundational tang.
3. Aging & Maturation: The young vinegar is then sealed in traditional urns and moved to our cellars for a prolonged aging period—ranging from one to several years. Like a fine whiskey, it matures in a controlled environment. During this quiet slumber, chemical reactions mellow the sharp acidity, while complex esters develop, creating the signature notes of fruit, wood, and umami that define a truly exceptional vinegar.
4. Extraction & Bottling: After aging, the vinegar is pressed from the solid matter, filtered, and gently pasteurized to stabilize its quality without compromising the intricate flavor profile. Finally, it is bottled, ready to bring its rich legacy to your culinary creations.
This patient, natural journey from grain to bottle is the secret behind our vinegar's unparalleled aroma, balanced acidity, and profound complexity.
