So many vinegars, so little time to wrap your head around them all. Take rice vinegar, for instance – it’s not even a single vinegar, it’s an entire category. There are clear rice vinegars, seasoned ones, black ones, brown ones, and even red ones. What are the differences, and how do you know which one to use?

Clear Rice Vinegar

A staple across Asian cuisines, this vinegar is made by first fermenting rice to make rice wine. This is then mixed with an acetic acid bacteria, which converts the alcohol into acetic acid, giving the vinegar its sour flavour. The mixture is then filtered to remove impurities and clarify the colour. Some vinegars are aged to deepen the flavour, although this is more common with black or brown vinegars.

Mild, sweet, bright-tasting, and less acidic than Western white vinegar, clear rice vinegar is perhaps the most versatile of all the rice vinegars. Its mild taste makes it perfect for dressings, marinades, and pickles without being overwhelming. It’s often added to sweet and sour dishes, and in Japan, to sushi rice where its subtle tang doesn’t overpower. Korean clear rice vinegar is called Ssal Sikcho (쌀식초) and is commonly used in namul (seasoned vegetable dishes), kimchi, and marinades. Japanese rice vinegar, called Komesu, is slightly sweeter than the Chinese equivalent.

Seasoned Rice Vinegar

This is essentially white rice vinegar with added seasoning, including salt and sugar. It’s commonly used in sushi rice because it provides an instant flavour boost. Fun fact: Sushi rice was once made using fermented rice, but this practice stopped many centuries ago when vinegar was added to freshly cooked rice instead. The vinegar increases the shelf life of the cooked rice (since vinegar can inhibit the growth of bacteria) and enhances the flavour of the sushi.

You’ll also find seasoned rice vinegar in various Japanese marinades, salad dressings, and dipping sauces. Since it’s already seasoned, it’s not the best choice for pickling or other recipes where you need to control the seasoning yourself.

Black Rice Vinegar

Black rice vinegar is more robust and earthy-tasting compared to other rice vinegars. It has a long tradition in China, originating in the Zhenjiang (formerly spelled "Chinkiang") region of Jiangsu Province during the Qing dynasty (1644–1912). Over time, black vinegar evolved into a Chinese pantry staple, loved for its deep, rich, and slightly sweet flavours – it’s often compared to balsamic vinegar due to its relative mellowness. It’s popular in stir-fries, dipping sauces (especially for dumplings), and braises.

Black vinegar is made from glutinous rice, although sometimes wheat, sorghum, or millet are used. Fermentation starts like other vinegars, with the starches in the grains converted to sugars, then fermented to make alcohol. After fermenting, the vinegar is aged in large pots or barrels, which gives it its dark colour. The aging can last anywhere from a few months to several years; the longer the aging, the deeper and more balanced the flavour. As with balsamic vinegar in Italy, in China, you can find small-batch, artisanal vinegars, some aged for up to 10 years and prized for their rich umami taste and complexity. Besides the famous Chinkiang vinegar, black vinegar is also made in northern Shanxi province and Sichuan. Shanxi aged vinegars are considered the best in China.

Brown Rice Vinegar

A Japanese vinegar made from polished brown rice, giving a richer, nuttier flavour and more nutrients than white vinegar. For this reason, it’s often the vinegar of choice for health-conscious cooks and is particularly good in dressings, sauces, and marinades.

Red Rice Vinegar

A mildly sweet, complex vinegar from China, red rice vinegar is made from fermented red yeast rice, which gives it its distinctive colour. In Chinese cuisine, particularly in Guangzhou and Sichuan provinces, red vinegar is used in sweet-sour dishes, dipping sauces, and cold noodle dishes. It’s not terribly common outside of China, but you should be able to find it at a good Chinese grocer.

How to Choose the Right Rice Vinegar

• For delicate dishes: White or seasoned rice vinegar enhances without overwhelming.

• For bold flavours: Black rice vinegar's rich, slightly smoky flavour is perfect with dumplings, stir-fries, and hearty marinades.

• For a touch of sweetness: Red rice vinegar or seasoned vinegar works well in sweet-and-sour sauces or dishes needing just a gentle tang.

• For health-conscious cooking: Brown rice vinegar, with its nutty complexity and more nutritious profile, will elevate whole-grain salads or hearty vegetable dishes.

Substituting Rice Vinegar

If a recipe calls for one type and you only have another, white rice vinegar can often stand in, but be cautious with black rice vinegar as its bold flavour – and colour – may overwhelm a dish meant for a lighter variety.