RED CHINESE VINEGAR
Mi cù, a sort of rice vinegar, is used in Chinese cooking in various ways, including as a marinade, a seasoning, and a flavoring.
Chinese red vinegar will be the center of this article.
White rice and Chinese black vinegar can be found in the articles linked above.)
In what way is Chinese Red Rice Vinegar different from other types of Chinese vinegar?
When monascus purpureus mold is used to develop red yeast rice (hóng q m), it turns the fermented rice an intense red or purple color. This color is what gives Chinese red vinegar its name.
Compared to ordinary distilled white vinegar, which has an acidity of 3.05%, red vinegar is a gentler option (5 percent). Unlike other red vinegars, Koon Chun’s has a wine-like flavor.
What is its purpose?
In Chinese cuisine, red rice vinegar is the least frequently used a variety of rice vinegar. Despite this, it does have a few specific applications.
Seafood soups are typically garnished with vinegar in Cantonese restaurants. To add taste and help the skin crisp up during frying, it is also used in Chinese Fried Pigeon.
Purchasing and Keeping
If you’re looking for red vinegar in your local Chinese grocery store, look for it next to the other rice vinegars (usually in the same aisle as the soy sauce). You may also consider purchasing the item online, although it will cost substantially more. Ensure it’s kept in a dry, cool place like your pantry to prevent mold growth.
A RED VINEGAR SUBSTITUTE INSTEAD
Even if you can’t locate red rice vinegar in your local grocery, you can use white rice vinegar or rice wine vinegar instead.