Editing Vinegar (section)

===Grains===
{{vanchor|Malt}} vinegar made from [[ale]], also called "alegar",<ref name="od">{{cite web|url=https://en.oxforddictionaries.com/definition/alegar|archive-url=https://web.archive.org/web/20171214014610/https://en.oxforddictionaries.com/definition/alegar|url-status=dead|archive-date=14 December 2017|title=Alegar|publisher=Oxford Dictionaries, Oxford University Press|date=2018|access-date=2 March 2018}}</ref> is made by [[malting]] [[barley]], causing the starch in the grain to turn to [[maltose]]. Then an ale is [[Brewing|brewed]] from the maltose and allowed to turn into vinegar, which is then aged.<ref name=od /> It is typically light-brown in color. Malt vinegar (along with salt) is a traditional seasoning for [[fish and chips]], and in the United Kingdom and Canada, a popular seasoning for [[French fries]] in general. Some fish and chip shops replace it with [[non-brewed condiment]]. Salt and vinegar are combined as a common, traditional flavoring for [[Potato chip|crisps]];<ref>{{cite web |url=http://www.huffingtonpost.com/2012/04/20/joe-spud-murphy-the-man-w_n_1437270.html |title=Joe 'Spud' Murphy: The Man Who Gave Potato Chips Flavor |website=[[Huffington Post]] |date=20 April 2012 |author=<!--Staff writer(s); no by-line.--> |url-status=live |archive-url=https://web.archive.org/web/20141031011922/http://www.huffingtonpost.com/2012/04/20/joe-spud-murphy-the-man-w_n_1437270.html |archive-date=31 October 2014}}</ref><ref name="Wacky">{{cite news |title=31 Wacky and Weird Flavors of British Potato Crisps |url=http://www.bbcamerica.com/anglophenia/2013/04/british-crisps |access-date=4 July 2019 |agency=BBC America |archive-date=4 July 2019 |archive-url=https://web.archive.org/web/20190704140723/http://www.bbcamerica.com/anglophenia/2013/04/british-crisps |url-status=live}}</ref><ref name="Flavour variety">{{cite news |title=Walkers launches six new limited-edition crisp flavours to mark 70th anniversary |url=https://www.independent.co.uk/life-style/food-and-drink/walkers-limited-edition-crisp-flavours-launch-700th-anniversary-cheese-fondue-coronation-chicken-a8257701.html |archive-url=https://ghostarchive.org/archive/20220817/https://www.independent.co.uk/life-style/food-and-drink/walkers-limited-edition-crisp-flavours-launch-700th-anniversary-cheese-fondue-coronation-chicken-a8257701.html |archive-date=17 August 2022 |url-access=subscription |url-status=live |access-date=4 July 2019 |work=Independent}}</ref> in some varieties this involves the conversion of the vinegar to [[sodium acetate]] or [[sodium diacetate]], to avoid dampening the product in manufacture.<ref>{{Cite news|url=https://www.nytimes.com/2018/06/08/world/canada/the-secret-story-of-salt-and-vinegar-chips-the-canada-letter.html|title=The Secret Story of Salt and Vinegar Chips: the Canada Letter|first=Ian|last=Austen|newspaper=The New York Times|date=8 June 2018|access-date=23 December 2019|archive-date=23 December 2019|archive-url=https://web.archive.org/web/20191223190614/https://www.nytimes.com/2018/06/08/world/canada/the-secret-story-of-salt-and-vinegar-chips-the-canada-letter.html|url-status=live}}</ref>
[[File:黒酢.jpg|thumb|upright|Chinese [[black vinegar]]]]

Chinese [[black vinegar]] is an aged product made from [[rice]], [[wheat]], [[millet]], [[sorghum]], or a combination of these. It has an inky black color and a complex, malty flavour. The recipe is not fixed, so some Chinese black vinegars may contain added [[sugar]], spices, or caramel color. The most popular variety, [[Zhenjiang vinegar]], originates in the city of [[Zhenjiang]] in [[Jiangsu Province]], eastern China.<ref>{{Cite web|url=http://news.asianweek.com/news/view_article.html?article_id=dcd86dc7c83d91f2079714cf8e3a053a|archive-url=https://web.archive.org/web/20080220130707/http://news.asianweek.com/news/view_article.html?article_id=dcd86dc7c83d91f2079714cf8e3a053a|url-status=dead|title=AsianWeek.com|archive-date=20 February 2008}}</ref> Shanxi mature vinegar is another popular type of Chinese vinegar that is made exclusively from sorghum and other grains. Nowadays in [[Shanxi]] province, some traditional vinegar workshops still produce handmade vinegar with a high acidity that is aged for at least five years. Only the vinegars made in [[Taiyuan]] and some counties in [[Jinzhong]] and aged for at least three years are considered authentic Shanxi mature vinegar according to the latest national standard. A somewhat lighter form of black vinegar, made from rice, is produced in Japan, where it is called ''kurozu''.

[[Rice vinegar]] is most popular in the cuisines of East and Southeast Asia. It is available in "white" (light yellow), red, and black varieties. The Japanese prefer a light rice vinegar for the preparation of [[sushi rice]] and salad dressings. Red rice vinegar traditionally is colored with [[red yeast rice]]. Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries. White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.
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