Asian vinegars are often made with fermented rice,
creating a liquid that is sweet, savory, and sour.
Chinese rice vinegars or mi cu can often
come in white, red, and black varieties. As the
color darkens, the flavor deepens. It’s easier to
use white or red vinegar in dressings and marinades,
as they blend in nicely with your dish. Black Zhenjiang vinegar is so strong that it’s a
great dipping sauce on its own, typically used for
Japanese rice vinegar can come in a seasoned (added
salt and sugar) or unseasoned types. These vinegars
are a great marinade for fish, and the seasoned
variety makes creating sushi rice a breeze - just
add to cooked white rice!