It has a milder flavor than most other vinegars.It has a hint of sweet that comes from the rice, so it's an ideal addition to salad dressings or sweet dishes.It can be fun to make it at home, even if you can't get a bottle of rice vinegar at the store.You can make a bottle of fresh rice vinegar with some cooked rice, Mother of Vinegar, water, and a little patience.
Step 1: Transfer the rice and cooking water to a container
2 cups (500 g) of cooked white rice is all you need.The rice and leftover cooking water should be placed in a jar or glass.If you use a glass jar or bottle, choose a dark style because it will allow for better fermentation.
Step 2: The starter must be added to the rice.
You need a culture called Mother Vinegar to make it.If you have homemade rice vinegar that has not been sieved, you can add 1 to 2 fluid ounces (30 to 59 liters) of it to the rice.Add the same amount of rice wine to the rice if you don't have Mother Vinegar.The process is still effective despite the fact that it takes longer.There are a variety of online retailers that sell Mother Vinegar.Rice wine can be used to make rice wine vinegar.You can find it in Asian markets.
Step 3: The container needs to be topped with water.
Pour 34 fluid ounces (1 l) of water into the container after you add the rice and starter.If you use tap water, don't use it for the fermentation process.
Step 4: The container should be covered with a piece of cloth.
The air is needed for the vinegar to ferment.Dust, dirt, or insects should not get into the mixture.Put a rubber band over the mouth of the container and secure it with two to three pieces of cheesecloth.
Step 5: The mixture should be placed in a warm spot.
In warmer temperatures, you should place the container in a space with a temperature between 60 and 80F (15 to 27C).fermentation requires darkness to occur so make sure it is dark as well.A pantry shelf is a good place to ferment.
Step 6: The mixture needs to be checked in three weeks.
The time it takes for the vinegar to ferment depends on a number of factors.It can take anywhere from 3 weeks to 6 months.After you have left the mixture alone for a while, open the container and smell it.It is a good idea to taste it to make sure it is the right flavor.Recover the container and let it set again if it hasn't turned to vinegar yet.It is normal for the vinegar to have strange odors.The scent of store-bought vinegar is acidic and sharp.The flavor should be acidic and sour.It should not taste like alcohol.
Step 7: Continue to test it until it turns to a liquid.
Depending on the smell and taste of the mixture, you may want to check it weekly or monthly.You will know that it is ready when it has the smell and taste of vinegar.You can't ferment it for too long.It's a matter of personal taste when to stop, as its taste will change the longer you allow it to ferment.You may want to allow it to ferment a little longer if you don't want a sharply acidic vinegar.
Step 8: The mixture can be sieved through a strainer.
Remove the covering from the vinegar once it has finished making it.If you want to get rid of the rice and other bits, place the cheesecloth over the mouth of a clean container.You may be able to place the cheesecloth over the funnel to avoid spills.If you want to make more vinegar, you should save the slimy film after you make it.This will allow you to make it more quickly in the future.Store it in a stone or dark glass bottle with a piece of cloth over the opening to keep the air fresh.It should be kept in a location with a temperature between 60 and 80F.
Step 9: For a couple of hours, store the vinegar in the fridge.
It helps to cool the vinegar down when it is still warm.Put the container in the fridge and chill it for a couple of hours.
Step 10: If you want to filter the vinegar again, use a piece of cloth.
Take the vinegar out of the fridge after it has cooled.Put fresh cheesecloth over the mouth of a clean container and pour the vinegar through it to get rid of it.It is ready for use in any recipe once it is cleansed.It's a good idea to keep fresh vinegar in the fridge.It will last for 3 to 4 months.If you want the vinegar to last longer, you should pasteurize it.If you want to maintain the temperature for 10 minutes, bring the vinegar to a temperature of 170F.It can be done in a slow cooker for 1 to 2 hours.If not indefinitely, Pasteurized vinegar will last for years.