Rice Vinegar
10 servings
90 minutes
Rice vinegar is an elixir of delicate flavor born from ancient fermentation traditions. Its gentle acidity with a hint of sweetness makes it an ideal ingredient for sushi, marinades, and sauces. This product undergoes a long transformation from washed rice to fragrant vinegar, where each stage adds a unique depth of flavor. Through natural fermentation with added yeast, it gains softness and balance. In European cuisine, rice vinegar has found its place in signature dressings and marinades, bringing an Eastern note to classic dishes. It harmoniously pairs with vegetables, seafood, and even desserts, creating a refined gastronomic impression. It lasts as long as regular table vinegar, remaining an unchanged companion in culinary experiments.
1
Wash the rice thoroughly under cold water, place it in a bowl. Pour in 1.2 liters of cool water and let it sit for 4 hours. Then place it in the refrigerator for a day.
- Water: 1.2 l
- Rice: 300 g
2
Strain the obtained liquid through several layers of cheesecloth. Add sugar and stir until dissolved. Boil water in a pot and place the rice vinegar in a water bath.
- Sugar: 0.9 kg
3
Boil for 20 minutes after boiling (the mixture should simmer gently). Remove the pot from heat, let the rice vinegar cool for an hour. Pour the cooled rice vinegar into a glass(!) jar.
4
Add yeast to the jar and mix thoroughly with a wooden spoon. Leave the glass jar for 5-6 days for the vinegar to start fermenting.
- Dry yeast: 0.3 tablespoon
5
Then pour the rice vinegar into a clean jar. Cover the neck with double-folded cheesecloth and secure it with a rubber band. Let the vinegar ferment for 35 days. Strain the resulting liquid into a pot and place it on the heat.
6
Once the mixture boils, remove the pot from heat and cool the vinegar. Pour into ceramic or glass containers and seal.
7
After that, rice vinegar is considered ready and can be used in making rolls and sushi. It lasts as long as regular table vinegar.