I've had a bottle of black vinegar in my pantry since, I think, last Christmas and have no idea what to do with it. I love different vinegars, but don't even know it's origin. Can I assume it's soy based?
Is it similar to anything else, like balsamic.
I am not a very experienced cook with chinese/oriental cooking, as most of it's too hot (peppers tear my stomach apart) for my palette. And cannot stand the taste of 5 spices or cloves. They give me a headache. (I do love garlic & ginger though, with no ill effects)
Any suggestions would be great. Thanks.