Rice Vinegar
Sauces and Marinades • European
Description
Rice Vinegar
Ingredients
- Water 0 qt
- Sugar 30 oz
- Rice 10 oz
- Dry yeast 1/3 tablespoon
Step-by-Step Guide
Step 1
Thoroughly rinse the rice under cold water and 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.
Step 2
Strain the resulting liquid through several layers of cheesecloth. Add the sugar and stir until it dissolves. In a pot, bring water to a boil and place the rice vinegar over a water bath.
Step 3
Cook for 20 minutes after boiling (the mixture should simmer gently). Remove the pot from heat and let the rice vinegar cool for an hour. Pour the cooled rice vinegar into a glass jar.
Step 4
Add the yeast to the jar and mix thoroughly with a wooden spoon. Leave the glass jar for 5-6 days to allow the vinegar to start fermenting.
Step 5
Then, pour the rice vinegar into a clean jar. Cover the neck with cheesecloth folded in half 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 stove.
Step 6
As soon as the mixture boils, remove the pot from heat and let the vinegar cool. Pour it into ceramic or glass containers and seal.
Step 7
After this, the rice vinegar is considered ready and can be used in making rolls and sushi. It can be stored as long as regular table vinegar.
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