Description
Kong Yen-vegetarian black vinegar brings an umami earthiness to grilled vegetables and salad dressings. This vegetarian sauce gets its depth of flavour from mushrooms, with orange and carrot juice providing a sweet tang.
In Taiwan, black vinegar is used to flavour squid soup, while in China its a key ingredient when braising fish and meat. Use this Taiwanese black vinegar like they do in Taiwan and add a drop or two to a soup before serving, or mix with a little garlic to create a dipping sauce for dumplings.
Ingredients: Rice Vinegar 43.55%, Water 35.3%, Sugar 5.67%, Salt 3.1%, Kombu-Seaweed 2.8%, Mushroom 1.6%, Tomato Paste 1.3%, Carrot Juice 1.3%, Orange Juice 1.2%, Anise 1.05%, Fennel 0.91%, Celery Seed 0.87%, Caramel Colour (E150B) (Sulphites) 0.7%, Flavour 0.65%.
Allergy advice: For allergens see ingredients listed in bold.
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