Comments on: Black Rice Vinegar

By: Wei Guo

Wei Guo — Sun, 14 Dec 2025 09:11:32 +0000

In reply to LISA I.. Unfortunately, it’s hard to find another vinegar with the same depth of flavor as Chinese black rice vinegar, but I hope you’re able to source it.

By: LISA I.

LISA I. — Sun, 14 Dec 2025 03:15:56 +0000

Hi Wei, is there a substitute for black rice vinegar that you recommend? I have in my pantry cider and white rice vinegar, could either of those work? Thanks

By: Wei Guo

Wei Guo — Thu, 22 Sep 2022 16:20:42 +0000

In reply to Maria. Sweetened black rice vinegar would be good for dipping sauces. You could use it as a substitute but the taste would be a little different. Grab a proper one the next time!

By: Maria

Maria — Tue, 13 Sep 2022 11:51:19 +0000

Hi Wei, I am assuming that black rice vinegar is different from fermented sweetened black vinegar.
I accidentally purchased the fermented type. How do I use it?
Can I use it in recipes as a substitute for the black rice vinegar?

By: Wei Guo

Wei Guo — Mon, 17 May 2021 20:36:33 +0000

In reply to Steven. My pleasure to share Steven! Delighted to know you find my blog helpful

By: Steven

Steven — Sat, 15 May 2021 02:44:27 +0000

Thank you for this blog – it’s a great spot to learn some new dishes, flavors and techniques. YUM!

By: Wei @ Red House Spice

Wei @ Red House Spice — Sun, 21 Mar 2021 22:37:11 +0000

In reply to Jennifer. Welcome to my blog Jennifer! Black rice vinegar does have added salt and it has a strong, complex, aromatic taste. A must-have if you wish to explore authentic Chinese cuisine. Give it a try!

By: Jennifer

Jennifer — Sat, 20 Mar 2021 20:10:11 +0000

I so appreciate all your advice on the differences between various Chinese ingredients. I am going to add Black Rice Vinegar to my pantry. Does it have added salt? I like regular rice vinegar for its very light taste, but it is definitely the least complex of vinegars I have tried. Thanks again for demystifying these dishes for English-speakers!

By: Wei @ Red House Spice

Wei @ Red House Spice — Sun, 24 Jan 2021 21:11:28 +0000

In reply to Christina. In Chinese cuisine cucumber is mostly served raw in salads. Occasionally it's stir-fried, such as in Moo Shu Pork. For my cucumber salad recipe, it's used as it is. No cooking involved.

By: Christina

Christina — Fri, 22 Jan 2021 18:30:22 +0000

Hi thought I’d buy something different at our local Asian food market but might need your help.
The owner couldn’t give me an answer how to prepare an Asian cucumber. Just said that it needed to be cooked. In a sauté only…? Wanted to make your cucumber salad…pls advise.