How to Make Rice Vinegar
Rice vinegar is a staple of Asian cuisine. It is less acidic and milder than regular vinegar. It also has a slightly sweet aftertaste that comes from the rice. It works especially well in sweet-and-sour dishes, for pickling and in a stir-fry. It is also essential in the preparation of sushi rice. Rice vinegar is also considered to aid in digestion and is a low calorie option for dieters. Does this Spark an idea?
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Instructions
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1
Wash the rice and then soak it in water for at least four hours. For best results, refrigerate this mixture overnight.
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2
Strain out the rice from the water using a fine cloth or strainer. Add 3/4 cup of white sugar to every cup of the rice water. Stir well until the sugar fully dissolves.
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3
Boil the rice water and sugar mixture on medium heat for 20 minutes. For best results, use a double boiler. Let this cool, and then place in a glass container.
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4
Add 1/4 cup of yeast to every cup of the rice water and sugar mixture.
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5
Allow this mixture to rest, fermenting for four to seven days, or until the bubbles have all disappeared. After every four to seven days, filter the mixture and change it to a different glass container. You can age the vinegar for up to a month - the longer it ferments, the tangier it will taste. Boil the mixture again before bottling.
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Tips & Warnings
If you wish to add clarity and shine to your vinegar, add two egg whites for every 40 cups of vinegar mixture.
References
- "Vinegar: Over 400 various, versatile, and very good uses you've never thought of." Vicky Lansky, 2003.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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Comments
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Well I have done all the steps.Seems like a lot of sugar but wećll see how it turns out.I used instant yeast the one in the baggies as I could not find fresh yeast. Was it suppossed to bubble right away? Because it didn"t. The recipe doesn't say where to let it rest, I left it on the balcony covered with a cloth so that it wouldn't spoil if I left it inside.
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A ratio would be helpful. How much rice to how much water? During the first couple of hours during step 5, half of my concoction bubbled over the jar, making a horrible mess. It has now been a week later and I only have an inch on the top of the concoction to filter, the rest is all very thick with sediment. And the stuff on the top tastes more like a sickly sweet fermented wine rather than vinegar. I've successfully made red wine and apple cider vinegar before, but this is not going so good. I think I will let me mixture set another week or two and see if the sediment settles fully. If it does, then I will try to filter it and add some vinegar "mother" from one of my other vinegars and see if I can't actually succeed in making rice vinegar. However, any helpful advice would be appreciated.
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How long does this keep and can I put it through a water bath? Are you using brown rice or white or does it matter?
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thnks I'm using it for investigatory project!
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gr8....thank u!
