Description

Premium vinegar must be appreciated by looking beyond the immediate sweet and sourness, instead, the distinguishing quality is the aroma imparted through traditional fermentation process: the flavours of grains with a hint of fruitiness. Pat Chun company prepares this sweetened vinegar by building upon the base flavours through slow cooking during which the fragrance of spices fuses with the vinegar. The level of sweet and sourness can be adjusted by mixing the sweetened vinegar with black rice vinegar.  

Generally, vinegar is known to aid digestion and tenderize meats, sweetened vinegar can enhance absorption of calcium and improve blood circulation, thus making it especially suitable for preparing pork knuckles and ginger stew for new mothers (postnatal meals for confinement). Alternatively, it can be used in a variety of sweet and sour dishes such as sweetened vinegar chicken wings, pork chops, or slow-braised ribs. A popular new use sees it as a substitute for balsamic vinegar dressings in salads, fruits and ice-cream.