"Beef, lamb, [and] venison may be marinated in some variety of red wine vinegar, Chinese black vinegar, [or] rice wine vinegar," Lomonaco told Tasting Table. Depending on which vinegar you use ...

Kurozu is Japanese black vinegar made using a 200-year-old technique ... It takes at least a year until it’s complete, with some of the best batches aging from three to five years.

There, you'll discover red, brown, black, and white versions. As a substitute for apple cider vinegar, the white version is your best bet. Read the original article on Chowhound.