This unusual word combination, like rice vinegar, is mostly familiar to Japanese cuisine lovers , which it is simply impossible to imagine without it. In addition, in many Asian cuisines this vinegar is quite popular. The Japanese began to use rice vinegar in the third century AD. However, for several centuries it was accessible only to the well-to-do strata of the population. On the tables of ordinary citizens, he got only in the XVI century, and now this vinegar is an ordinary ingredient for cooking affordable traditional dishes.
In the national cuisine of Japan, rice-based vinegar is called "su" and is used in making sushi. Japanese rice vinegar is characterized by a sweetish taste and a softer taste, in contrast to Chinese rice vinegar, which is sharper and has a sour taste. It smells like balsamic vinegar, but it has a somewhat woody hue.
The field of application of rice vinegar is wide enough. The most popular is vinegar "kokumotsu-su", which is made from several varieties of rice. In addition to it you can use vinegar "yonedza" - from one kind of rice. The cheapest is vinegar "goyce-su", which is a mixture of synthetic and natural rice vinegar.
There are several types of rice vinegar: light, red and black, as well as vinegar with seasonings. Vinegar produced on rice is much softer than apple or alcohol, so it is widely used to give rice a special flavor, for salad dressing from vegetables, marinating various seafood, and also served to dishes of poultry, fish dishes and used to make various sauces. Light vinegar is used to make various sweet and sour dishes, and black is a popular seasoning dish. Rice vinegar is able to give the vegetables a characteristic slightly sour, light taste and aroma, so it is customary to add it to sauces.
This amazing rice product is good not only for its excellent taste qualities and soft, exquisite taste, but also pronounced antibacterial properties that give it the ability to enhance the resistance of our body to various diseases.
How to make rice vinegar?
Rice vinegar can be prepared on its own, although it is quite a labor-consuming and lengthy process. But the resulting product of its own making is worth it and grabs it for a long time. Important! All containers used in the preparation of vinegar must be ceramic or glass, it can only be stirred with wooden spatulas or spoons.
Rice vinegar: recipe
To make home rice vinegar, you will need: 300 grams of rice, 1.2 liters of water, 900 grams of sugar, 1 \ 3 tbsp. Spoons of dry yeast.
Rinse thoroughly under running water, place in a ceramic or glass container and pour water. Place the container with the soaked rice in a warm place for 4 hours, and then cool it and keep it cool for a day (not frosty). After this, the resulting infusion strain through several layers of gauze and add sugar. Thoroughly mix until the sugar is completely dissolved and boil on a steam bath for half an hour. The resulting mixture cool, pour into a bottle, add the yeast. Fermentation should last 5-7 days (until the foam and bubbles disappear), after which it is necessary to pour the mixture back into clean dishes, tie the neck with gauze and put it in a dark place for a month.
The resulting vinegar should be clear, have a pleasant aroma and sweet with sour taste. If you arrange the taste of the resulting vinegar, it must again be filtered, boiled and poured over tightly clogging jars. Keep this vinegar can long enough.