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.
Wash the rice and then soak it in water for at least four hours. For best results, refrigerate this mixture overnight.
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.
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.
Add 1/4 cup of yeast to every cup of the rice water and sugar mixture.
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.
If you wish to add clarity and shine to your vinegar, add two egg whites for every 40 cups of vinegar mixture.
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