As a kid, my mother would take my sister and me to several Asian grocery stores in Houston. She'd buy several ingredients while we watched the live fish and blue crabs. In the '80s, most of the Hillcroft area was a large Asian community. Strip malls, full of markets and bakeries, included Vietnamese storefronts, while parts of downtown were mainly Chinese since China Town neighbored the George Brown Convention Center. It continues to expand yearly, and most of the Hillcroft area today is East Indian influenced. Houston's perks include diversity, so you won't have to travel extensively to find what you desire.
Thank goodness for our dad, who helped us try new cuisines. His favorite was Chinese cooking. In Asian cooking, there is a prevalent use of rice vinegar. Chinese, Vietnamese, Thai, and Japanese are just a few cuisines that make it an everyday staple. Rice vinegar comes in three colors: red, black, and white. Some are acquired tastes, while others have intense flavors.
Red vinegar, da hong zhè cù, is a strongly acidic vinegar with a gorgeous red hue. It begins with red yeast rice that ferments and turns a deep red. Chefs pour it on their Peking duck to crisp up the skin as they deep fry it.
* Peking duck is safe to eat, the Health Department challenged it and Peking won! Because there is so much salt on the entire duck it has created a shell for any bacteria to grow. Although, once the duck is cut open, then the time is ticking.
Black vinegar, Chinkiang or zhènjiāng xiāngcù, is from a black sticky glutinous rice or made with sorghum. It's milder and sweeter in flavor than red vinegar and thicker in viscosity. Use it for noodles, braised meats, salad dressings, soup dumplings, and jook.
White vinegar, mǐ cù, is a fermented rice vinegar, one of the oldest kinds of vinegar that Japan still uses today. It is less acidic, has a clean flavor, and is excellent in salad dressings. Seasoned rice vinegar, darker and almost golden, is sweeter with added sugar. Usually, its subtle flavor shines through in sushi and has a clean finish. Use it for everyday cooking. Shanghai rice vinegar is a bit darker than seasoned and is best with cold appetizers, sauces, salad dressings, and marinades.
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* As you can see the seasoned is a little darker than the regular rice vinegar.
Vinegar is shelf stable, so don't worry about leaving it out of the refrigerator. The acidity is still too high for bacteria to grow. If you prefer, leave some in the fridge to make cold salad dressings or marinades.
Please feel free to leave me a comment on how you enjoy using rice vinegar below.