Chinese black rice vinegar is a type of vinegar made from black glutinous rice. It is a staple ingredient in many Asian cuisines and is known for its distinct flavor. While refrigerating black rice vinegar is not always necessary, it can help prolong its shelf life and maintain its quality over time.
If you have been storing your black rice vinegar in a cool and dry place away from direct sunlight and contaminants, it should still be safe to use in cooking even if it hasn't been refrigerated. Vinegar, in general, has a long shelf life due to its acidic nature, which helps inhibit the growth of harmful bacteria.
However, if your black rice vinegar has been exposed to heat, sunlight, or contaminants, it may spoil or lose its quality. Signs of spoilage include an unusual smell, mold growth, or a significant change in taste. If you notice any of these signs, it's best to discard the vinegar and get a new bottle.
To ensure the longevity and quality of your black rice vinegar, consider storing it in a cool, dark place and make sure the bottle is tightly sealed after each use. Refrigeration is not required, but it can help extend its shelf life. If you are unsure about the safety or quality of the vinegar, it's better to err on the side of caution and replace it with a new bottle.