Rice vinegar or ikomezu/i is very popular as an essential ingredient to prepare rice for sushi. However, this is not its only use, because it is ideal for vinaigrettes (especially orange and ginger), bittersweet salsa, teriyaki sauce and many other recipes. This vinegar has a softer flavor and an irresistible sweet touch. However, its magnificent flavor is not its maximum quality, because behind this ingredient there are great benefits for the organism such as: strengthening of the immune system, protection of the organism against premature aging, stimulation of nutrient absorption, among many others. You wondered how to make rice vinegar at home, recipegratis gives you the keys to prepare it. We bring to you the homemade rice vinegar recipe, one of the fundamental ingredients of Asian food and an expensive and not accessible product that you can have at hand whenever you want. Let yourself be captivated by exotic flavors!
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| Ingredients to make homemade rice vinegar: |
| For rice water: 2 cups of mineral water or filtered 1 cup of white rice | For rice vinegar: 4 tablespoons of sugar 2 tablespoons yeast for bread 300 milliliters of rice water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make homemade rice vinegar:
1. First, prepare rice water. To do this, wash the rice very well until the water comes out clear. Leave the rice for 24 hours in the refrigerator. Remember that more soaking time implies a better final result. The minimum cooling time is 4 hours.
Trick: Use mineral or filtered water to soak the rice, never tap water.
2. After 24 hours, let the mixture stand at room temperature. Then, drain the rice using a strainer. Reserve rice and water separately.
Trick: You can use the rice for some other recipe you want to prepare.
3. Pour the rice water into a bowl. Add 3 or 4 tablespoons of sugar for every 300 ml of rice water. Mix the ingredients until they integrate completely to start preparing rice vinegar for sushi.
4. boil the mixture between 15 and 25 minutes in the water bath, since experts in the area cook it.
5. Wait until it cools at room temperature. Then, add the yeast considering that for every 300 ml rice water with sugar, you must add two or three tablespoons of yeast. Remove little by little with a wooden spoon. Package homemade rice vinegar in a glass bottle (never plastic).
6. Cover the opening with a fabric so that the mixture breathes and saves the bottle in a place neither wet nor sunny, at a neutral temperature. Now you must wait for fermentation to take its effect. The minimum time for the fermentation of rice vinegar is a week, but the ideal would be a month.
Trick: You will know that fermetation took effect when bubbles disappear completely.
7. Strain the rice vinegar obtained. You can use a cloth strainer or a handkerchief.
Trick: The longer the vinegar passes fermenting, the greater its acidity index.
8. Boil rice vinegar again, for 15 minutes. Then, let it refresh at room temperature. Later packaging in a new bottle.
9. If you always felt curious to know how to make rice vinegar at home and you liked this recipe, I invite you to leave your comments. As you can see, this homemade vinegar is perfect for sushi and other elaborations, so that you encourage you to experiment!
