Homemade White Rice Vinegar
Experience the delight of creating your own homemade white rice vinegar! This simple fermentation process allows you to explore and appreciate the art of culinary crafting. Homemade vinegar is not as clear as commercial varieties, but it promises a uniquely rich and robust flavor. This vinegar can be used in any recipe that calls for white rice vinegar, adding an authentic touch to your Asian-inspired dishes.
Servings: 0
Ingredients
- 2 cups of white rice
- 4 cups of distilled water
- 1 cup of raw organic sugar
- 1 piece of "Mother of Vinegar" or white vinegar with "The Mother"
Instructions
- Cook the white rice according to the instructions on the package. Once cooked, allow it to cool to room temperature.
- Once the rice is cool, combine it with distilled water in a large, clean jar. Stir well to mix.
- Add the raw organic sugar to the jar, stirring until the sugar is fully dissolved.
- Finally, add the "Mother of Vinegar" or a bit of white vinegar with "The Mother" to the jar. This acts as a starter culture for the fermentation process.
- Cover the jar with a cheesecloth or breathable fabric and secure it with a rubber band. This prevents insects and debris from entering the jar, but allows air in for the necessary fermentation.
- Store the jar in a cool, dark place for about 2-4 weeks. Stir the mixture once every few days with a clean spoon.
- After 2-4 weeks, taste the vinegar. If it has the desired sourness, strain out the solids and store the vinegar in a clean, airtight bottle or jar. If it's not sour enough, allow it to ferment for another week and taste it again.