Q&A for How to Make Rice Vinegar

Your best option would be to throw out the used cheesecloth and rice or to use the rice as part of your compost. If you don't have a compost bin you can give it to a friend, neighbor or local park that will take the rice.

Using Bragg's Apple Cider Vinegar with the Mother as a starter for making rice vinegar is more suitable than using a kombucha mother. It contains the necessary acetic acid bacteria to help kickstart the vinegar fermentation process.

Using the hot water from the rice cooker while it's at boiling point can work and might be a better option since it preserves the natural starches from the rice, which can aid in the fermentation process.

While both kombucha and vinegar production involve the fermentation of sugars by microorganisms, they typically use different strains of bacteria and yeast. Kombucha relies on a specific SCOBY, which includes Acetobacter, while rice vinegar production uses specific strains of Acetobacter aceti.

Yes, you can distill fermented vinegar to make a stronger, more concentrated product. The distillation process involves heating the vinegar to its boiling point, collecting the vapor, and condensing it back into liquid form. This results in a higher acidity level and removes water and impurities. You can use distilled vinegar for cleaning, preserving food, or pickling.

Yes, many people think so, and homemade products tend to be healthier.

Use a sealed container or jar to store the rice. That will prevent it from drying out and preserve its flavor and texture. Using cheesecloth may allow the rice to dry out and become hard.

Use a strainer or cheesecloth to separate it from the liquid. Measure 1 to 2 fluid ounces using a measuring cup. If it's too thick to strain, add small pieces until you reach the desired amount. Note that the amount of mother added will affect the flavor and acidity of the final product.

Rice is generally substitutional. Brown rice will work in place of white rice. Just be mindful of the other instructions.

Rice wine could be referring to mirin (Japanese sweet rice wine) or sake (Japanese dry rice wine). Mirin is generally used to cook with while sake can be used in recipes or simply drunk like any other alcoholic beverage. I usually use Kikkoman mirin and for sake, Ozeki brand.

In that case, a starter culture may help. Generally, it is not needed, and whey, specifically, may be counterproductive. The best starter for vegetables is some brine from a previous batch. Raw apple cider vinegar makes a reasonable second choice.

In this recipe, you don't quite need it, it is a good idea to keep it nice and simple.

Rice wine is a popular alcoholic beverage used for both drinking and cooking. In Japan, it’s known as sake and the country’s national beverage. Other versions used for cooking include mirin from Japan and huangjiu from China.

If its homemade, then it should be more better. The quality would be better.

Yes, we often use more water in rice boiling than we need. So the rest of the water can be used as well.

Yes, totally it is not a big problem. So just keep proceeding with the procedure.

Wine is the factor which is working to turn it too alcoholic. Moreover, the fermentation takes place as well, to do the job.

You usually don't strain rice; you are supposed to let the water absorb into the rice as it's cooking. But, if you do decide to strain it, you can choose to either eat it or season it as you like.