Sqwertz wrote:
> " >> wrote:
>
>> A couple of sites I checked out said that red vinegar can be used as a
>> substitue for black vinegar by the addition of a little sugar. For
>> instance: "This vinegar is dark colored, but lighter than black rice
>> vinegar. In any event, you'll never get the two mixed up once you have a
>> taste - red rice vinegar is an intriguing combination of tart and sweet.
>> Red rice vinegar can be used as a substitute for black vinegar - just
>> add a bit of sugar." (http://www.vinegarbook.net/Red_rice_vinegar.shtml).
>>
>> I don't have any, so I will get some over the weekend so I can play
>> around with it. It looks like its one way to vary a dish, and help
>> prevent burnout, which I get if I make a favorite too frequently.
>
> That will not make an acceptable substitute for black vinegar. Not
> by a longshot, IMO. If you must try and find a substitute for
> Chinkiang vinegar, use malt vinegar mixed with a little bit of
> balsamic. That will get you 75% of the way there.
>
> I just went down as tasted all four of these vinegars, just for
> kicks. Red wine vinegar isn't even close to the flavor you get from
> a quality black vinegar.
>
> -sw

I was reporting only on what several websites said about the qualities
of red vinegar. Since I always have black vinegar on hand, I'd never try
something like that. The malt v + balsamic combo sounds about right to
me too. I'd use the red as a way to vary the results of a particular
dish a bit, just to keep it interesting.

Cheers,

Ian