" wrote:

A couple of sites I checked out said that red vinegar can be used as a
substitue for black vinegar by the addition of a little sugar. For
instance: "This vinegar is dark colored, but lighter than black rice
vinegar. In any event, you'll never get the two mixed up once you have a
taste - red rice vinegar is an intriguing combination of tart and sweet.
Red rice vinegar can be used as a substitute for black vinegar - just
add a bit of sugar." (http://www.vinegarbook.net/Red_rice_vinegar.shtml).

I don't have any, so I will get some over the weekend so I can play
around with it. It looks like its one way to vary a dish, and help
prevent burnout, which I get if I make a favorite too frequently.

That will not make an acceptable substitute for black vinegar. Not
by a longshot, IMO. If you must try and find a substitute for
Chinkiang vinegar, use malt vinegar mixed with a little bit of
balsamic. That will get you 75% of the way there.

I just went down as tasted all four of these vinegars, just for
kicks. Red wine vinegar isn't even close to the flavor you get from
a quality black vinegar.

-sw