How to Make Black Vinegar
Like all vinegars, black vinegar is made through fermentation and aging; in this instance black rice is the fermented product. The resulting vinegar has a smoky taste, inky black appearance, and a complex and malty taste. Does this Spark an idea?
Things You'll Need
- 2 cups cooked black rice
- Cheese cloth
- 8 cups malt vinegar
- 1/2 pound sugar
Instructions
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1
Pour the cooked rice into a large bowl. You'll need a container made of materials that will not react with the vinegar. Glass or enameled earthenware work well. Do not use iron or plastic.
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2
Using a potato masker or the back of a fork, mash the rice for five minutes, so that it has formed a paste.
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3
Pour the malt vinegar over the rice.
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4
Affix cheesecloth to the top of the bowl with a rubber band or tie. This will allow your vinegar to breathe while keeping undesirable elements out.
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5
Store the container in a warm, dark place for three days. Inside a kitchen cabinet or pantry is usually fine. Stir once a day.
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6
Strain the liquid through the cheesecloth into a saucepan.
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7
Pour in the sugar and bring to a slow boil.
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8
Once the sugar burns out, boil the vinegar for ten minutes.
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9
Let cool and bottle the vinegar in a well-sealed glass container.
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