Asian dishes are as exotic as Asian cities, places and people. If the east cannot be more exotic without its Asian dishes, the exotic Asian recipes are incompletly without its key ingredients like rice vinegar. Rice vinegar is one of the secret ingredients that makes the Asian food highly scrumptious and leaves you craving for more. If Asian recipes are of keen interest to you than surely you have had at some point needed to purchase rice vinegar too. Well, it isn’t a widely available product in all local grocer store, wouldn’t it be best if you could make some all by yourself.
Here is a simple, most affordable and easiest recipe to cook your very own rice vinegar
Things You Will Need
A double boiler
A mixing bowl
A glass container
And a clean cloth
Step By Step Process
The key ingredient to this recipe is fermented rice. To ferment the rice take a big enough mixing bowl and according to your desired amount fill it with white rice. Soak it in water for a good amount of time, around 4 hours or more. Keep the bowl covered for 4 hours, then using a clean cloth strain the rice and keep it away leaving the strained water in the mixing bowl. Place the bowl inside the fridge and let it refrigerate overnight.
Preparing the Mixture
The next day check the refrigerated rice water and according to its quantity prepare a mixture of white sugar and the rice water. Add 3/4 cup of white sugar to each cup of rice water, Stir the mixture till all the granulated parts of the sugar has dissolved.
Cooking The Mixture
Place a double boiler on the stove over medium heat cook the rice water and sugar mixture for about 20 minutes or so. Once done let the mixture cool till its cool enough to be transferedinto a glass container.
Now it’s time to ferment the mixture to finally obtain rice vinegar. Add yeast to the mixture that is to every 4 cups of the mixture add a quarter of a tablespoon of yeast. Let the mixture ferment for about 5 days or a week. Keep checking the mixture if there be any air bubbles forming. Once all the air bubbles are gone the mixture is now ready. But the mixture needs to be fermented for a second time. Transfer the mixture into another container and let it ferment for about 4 weeks or more depending onto your taste preference.
Strain the prepared rice vinegar and again cook it using a double boiler. The mixture may appear a bit cloudy, if you want a clear mixture then mix 2 eggs whites for every 40 cups of the vinegar before reheating it in the double boiler.
Let it ferment as long as you can depending on how tangy you would like it to taste. For best results accurately mix in the correctly measured ingredients well. Store it in a glass container and use it as much as you want and as long as you prefer.
The best rice vinegar can be made out of rice wine which too can be made at home. This takes a longer period to ferment than rice vinegar and can also be used for cooking scrumptious delicacies.