What is the microbial culture used to make Zhenjiang black vinegar?
This has suddenly become an even more interesting question, because I just made three jars of a really excellent green-tomato pickle, and I think the flavour can be largely credited to my thoughtless incorporation of Communist Space Bugs. Procedure follows.
Day 1.
2 pounds each:
- green tomatoes, cut into matchsticks (mostly Roma)
- finely sliced red onions
- shredded carrot
Combine with about 1/2 cup salt in a big pot, and let it sit for a few hours. Then pour off the surplus liquid and add 1 generous quart of white vinegar (5% acidity), 1 T ground coriander, 2 T whole black mustard seeds, and some more salt; then simmer until the onions have gone soft. Turn off the heat, mix in 1/4 cup Zhenjiang black vinegar, and set it out somewhere at room temperature to ferment.
Day 3: In the evening, put it in the fridge.
Day 8 [note: these days may be less important, could probably reduce to 1 or 2 as for cabbage soup]:
Take it out of the fridge and taste it. Add another cup or two of white vinegar, about 1 T of fresh coarsely-ground black pepper, and more salt as necessary. Jar by boiling-water method; this makes almost exactly 3 quarts.
