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Rice vinegar has a milder flavor than many other vinegars. It also features a hint of sweetness that comes from the rice, so it's an ideal addition to sweet or tangy recipes, such as salad dressings. While you can purchase a bottle of rice vinegar from the store, it can be fun to make at home. With some cooked rice, rice wine, water, and a little patience, you can make a bottle of fresh rice vinegar right in your own kitchen.
Ingredients
- 2 cups (500 g) rinsed and cooked rice
- 1 to 2 fluid ounces (30 to 59 ml) rice wine
- 34 fluid ounces (1 L) water
Makes approximately 17 fluid ounces (½ L)
Steps
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Select multiple glass jars or bottles as your containers. Ensure that the containers are completely free of cracks or nicks. The containers should be airtight and able to be sealed with a non-metal lid or cork. Wash the containers in warm, soapy water and rinse them out thoroughly. [1] X Research source
- Metal lids are not recommended since they may corrode. [2] X Research source
- If you only have metal lids, place a piece of parchment paper between the glass and the lid to prevent direct contact between the vinegar and the metal.
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Sterilize the glass containers. After washing, place your glass jars or bottles into a pot of boiling water. Let them boil in the water for 10 minutes. Carefully remove the containers from the water and invert them onto a clean paper towel. Allow it to dry. [3] X Research source- The jars should still be warm when you fill them with vinegar.
- To avoid breakage, use a deep pot with a rack in the bottom. Fill the pot at least half full with warm water and place the containers upright on the rack. [4] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
- The water level should be 1 to 2 inches above the tops of the jars the whole time.
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Transfer 2 cups of cooked white rice to an airtight container. The glass container should still be warm from the sterilization process. [5] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source If possible, opt for a dark style of glass because it will allow for better fermentation.
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Add 1 to 2 fluid ounces (30 to 59 ml) of rice wine to the rice. Shaoxing rice wine is a good option for making rice wine vinegar. You can usually find it at Asian markets.
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Top the container off with the water. Pour approximately 34 fluid ounces (1 L) of filtered water into the container. Mix well and clean the rims of the containers with a clean paper towel. [6] X Research source
- Don’t use tap water, which may contain bacteria or other impurities that affect the fermentation process.
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Tightly seal the container with a lid. Place the mixture in a dark, cool place. A basement or pantry shelf is a good spot to ferment the vinegar. [7] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
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Check on the mixture in three weeks. Fermentation can take anywhere from 3 weeks to 6 months. After you’ve left the mixture alone for 3 weeks, open the container and smell it. If it smells like vinegar, taste it to check for the right flavor. If it hasn’t turned to vinegar yet, cover the container and let it set again.
- It’s normal for the vinegar to have strange odors during the fermentation process. The smell you should be looking for is the sharp, acidic scent of store-bought vinegar.
- The flavor should be sour, tart, and acidic like store-bought vinegar. It shouldn't taste like alcohol.
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Continue to test the mixture until it turns to vinegar. Depending on the smell and taste of the mixture when you initially test it, you may want to check on it weekly or monthly. When it has the scent and taste of vinegar, you’ll know that it’s ready. [8] X Research source
- You can't really ferment the vinegar too long. Its taste will change the longer that you allow it to ferment, so it's really a matter of personal taste when to stop.
- If you don't want a sharply acidic vinegar, you may want to allow it to ferment a little longer.
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Filter the mixture through cheesecloth. Once the vinegar has finished fermenting, place a cheesecloth over the mouth of another clean container and pour the vinegar through it slowly to filter out the rice and any other solid bits. Tightly cover the new container with a clean lid. [9] X Research source
- You may find it easier to place the cheesecloth over a funnel to pour the vinegar through so you avoid spills.
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Store the vinegar in the fridge for a couple of hours. The vinegar will be cloudy while it’s still warm, so it helps to cool it down. Chill it in the refrigerator for 1 to 2 hours while it completes the fermentation process. [10] X Research source
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Use cheesecloth to filter the vinegar again. After the vinegar has cooled and become clearer, take it out of the fridge. Place fresh cheesecloth over the mouth of another clean, airtight container and pour the vinegar through it to filter it again. [11] X Research source
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Pour off the vinegar into a clean, airtight glass bottle. Leave as little empty space for air as possible. This jar should have been freshly washed, rinsed, and sterilized. [12] X Research source
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Store your rice vinegar in the fridge for up to three months. Keep the vinegar in a tightly sealed container. [13] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source Toss out vinegar that shows any sign of bubbling, mold, slime, cloudiness, or discoloration. [14] X Research source
- When in doubt, it’s best to discard any rice vinegar whose safety you don’t have 100% confidence in. Bacterias that cause food poisoning like botulism don’t always have visible effects on food. [15] X Research source
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Regularly test your rice vinegar’s pH level. Vinegar used for cooking or pickling should have a pH level of 2.5-3. This high acidity level helps prevent bacterial growth. [16] X Research source Use food-safe pH test strips and follow manufacturer directions to ensure your vinegar has a safe pH level.
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Avoid cross-contamination. Avoid direct contact between cooking utensils and the vinegar. It’s easier than you think to introduce food particles or bacteria into your rice vinegar. Always use freshly cleaned utensils or pour your rice vinegar directly into the bowl or condiment mixture you’re working with. [17] X Research source
- Similarly, do not dilute your vinegar with water, which can encourage mold growth.
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Community Q&A
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QuestionWhat brand of rice wine do you use? All I keep finding is red rice wine or cooking wine.Community AnswerRice 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.
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QuestionWhat do you do with the rice after you strain it?Community AnswerYou 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.
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QuestionHow does vinegar turn to alcohol?Tazin RahmanCommunity AnswerWine is the factor which is working to turn it too alcoholic. Moreover, the fermentation takes place as well, to do the job.
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Tips
- Wine and rice vinegars contain proteins that can promote bacterial growth, which can be incredibly damaging if ingested. It’s incredibly important to closely follow safety tips for preparation and storage. [18] X Research sourceThanks
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References
- ↑ https://ccetompkins.org/resources/flavored-vinegars-oil
- ↑ https://www.gettystewart.com/gifts-from-the-kitchen-infused-vinegar/
- ↑ https://ccetompkins.org/resources/flavored-vinegars-oil
- ↑ https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf
- ↑ https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf
- ↑ https://www.youtube.com/watch?v=THz_yTlKUrU
- ↑ https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf
- ↑ http://www.bonappetit.com/recipe/homemade-vinegar
- ↑ https://www.youtube.com/watch?v=THz_yTlKUrU
- ↑ https://www.youtube.com/watch?v=THz_yTlKUrU
- ↑ https://www.youtube.com/watch?v=THz_yTlKUrU
- ↑ https://www.bonappetit.com/recipe/homemade-vinegar
- ↑ https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf
- ↑ https://www.gettystewart.com/gifts-from-the-kitchen-infused-vinegar/
- ↑ https://food52.com/blog/15869-the-need-to-know-guide-to-botulism-for-safe-canning-preserving
- ↑ https://greatist.com/health/ph-of-vinegar#does-it-matter
- ↑ https://bakeaholicmama.com/does-rice-vinegar-go-bad/
- ↑ https://www.gettystewart.com/gifts-from-the-kitchen-infused-vinegar/
About This Article
Article Summary
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Rice vinegar has a milder, sweeter flavor than other kinds of vinegar, which makes it great for sweet or tangy recipes, and you can easily make some at home. All you’ll need is 2 cups of cooked rice, 1 to 2 ounces of Mother of Vinegar or rice wine, and 34 ounces of water. Put your cooked white rice and any leftover cooking water in an airtight glass or stoneware bottle or jar. Add the Mother Vinegar to the rice and top the container off with water. Cover the container with cheesecloth so the mixture can get air, which it will need for fermentation. Put it in a dark, warm place and check it in 3 weeks. If it smells like vinegar, taste it for the right flavor. If it isn’t done, recover it and let it set again. It can take 3 weeks to 6 months to complete the process. To learn how to strain your vinegar, keep reading!
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