White Vinegar
Sweetness in the sourness! Transparent vinegar to tighten Taiwanese soup
Description
A clear (or pale yellow) vinegar made from grains like rice. Milder acidity than Japanese rice vinegar, featuring a faint sweetness and unique fermented odor.
Classification: For Everyone,Vinegar,Taiwanese Clear Vinegar
Shops selling White Vinegar
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice(or Grains)
- Alcohol
- Water
Instructions
- [Usage Secret]
- [Thick Soup (Geng) Essential] When eating highly sweet southern Taiwanese thick soups like Rou Geng Tang or Youyu Geng, a few drops of tabletop Bai Cu dramatically tightens and refreshes the flavor.
- [Liangban (Cold Dish)] Mixing sugar, sesame oil, and this Bai Cu when making julienned cucumber or kohlrabi cold dishes completes the fruity sweet/sour sauce unique to Taiwanese Xiaochi shops.
- [Stinky Tofu Sauce] The 'Taiwanese Kimchi (Paocai)' served with fried stinky tofu is pickled using this Bai Cu, yielding a refreshing sweet/sourness unlike Japanese kimchi.
Learn more Substitutes, pairings, tips
Key spices
Sharp fermented grain scent and faint sweetness
Substitutes at Japanese supermarkets
Japanese rice vinegar (acidity becomes slightly sharper)
Pairing
Rou Geng Tang, Taiwanese Kimchi (Paocai), Various thick soups
Trivia
[For Everyone] Taiwanese eatery tables often have both black vinegar (Wu Cu) and this white vinegar (Bai Cu) side by side. While black vinegar adds complex Worcestershire-like richness, white vinegar serves to purely reset the dish with 'refreshing acidity'. A tabletop oasis to survive Taiwan's hot climate.
Eating tips & etiquette
[Unique Eating] When drinking southern Taiwanese milkfish soup, add massive shredded ginger and this Bai Cu to make it extremely refreshing before gulping it down!
Allergen
None