Red vinegar is a distinctive, traditional Chinese condiment which plays an important part in the Chinese kitchen. Historically made in Fujian, the reddish-brown vinegar is produced from red yeast rice - rice cultivated with the mould Monascus purpureus, which gives it a purple colour – and has a pleasing tartness. In the Chinese kitchen, rice vinegar is considered to be one of the seven daily necessities. It is far milder – noticeably less acidic – than Western distilled vinegars. Use red vinegar to make dipping sauces for seafood, in salad dressings and to make Chinese fish in vinegar sauce.
Ingredients: Vinegar (Rice, Water), Acetic Acid: E260; Caramel: E150c.
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