Wu Yin Taiwanese Black Vinegar

Taiwanese black vinegar is the wild child of the black vinegar family, more analogous to Worcestershire sauce than the Chinese black grain vinegars it’s commonly associated with.  It’s got a tangy, fruity taste that goes perfectly with Taiwanese food, but also great as a seasoning for grilled meats or cold salads. You could use it as a vegan sub for Worcestershire or in Japanese recipes for tonkatsu sauce and yakisoba. Compared to other vinegars, it’s very low in acid, only 3.1%. This black vinegar is fermented naturally, steeped with pomelos, ume plums, and Taiwan lemons. It’s colored with true caramel and has a hint of licorice extract.