The rice vinegar or Komezu It is very popular as an essential ingredient in preparing sushi rice. However, this is not your only use, as it is ideal for vinaigrettes (especially the orange and ginger vinaigrettes), sweet and sour Chinese sauce, teriyaki sauce and many other recipes. This vinegar has a milder flavor than the ordinary one and an irresistible sweet touch. However, its magnificent flavor is not its maximum quality, because behind this ingredient there are great benefits for the body such as: strengthening the immune system, protecting the body against premature aging, stimulating the absorption of nutrients, among many others.
If you were wondering how to make rice vinegar at home, RecetaGratis gives you the keys to prepare it. We bring for you the homemade rice vinegar recipe, one of the fundamental ingredients of Asian food and an expensive and inaccessible product that you can have on hand whenever you want. Let yourself be captivated by the exotic flavors!
8 diners 24h Accompaniment Low difficulty Additional features: Cheap cost, Boiled, Japanese recipes Ingredients:
- For the rice water
- 2 cups of mineral or filtered water
- 1 cup of white rice
- For the rice vinegar
- 4 tablespoons of sugar
- 2 tablespoons of bread yeast
- 300 milliliters of rice water
Steps to follow to make this recipe: 1
First, prepare the rice water. To do this, wash the rice very well until the water runs clear. Soak the rice for 24 hours in the refrigerator. Remember that longer soaking time implies a better end result. The minimum cooling time is 4 hours.
Trick: Use mineral or filtered water to soak the rice, never tap water.
After 24 hours, let the mixture stand at room temperature. Then, drain the rice using a strainer. Reserve the rice and water separately.
Trick: You can use the rice for some other recipe that you want to prepare.
Pour the rice water into a bowl. Add 3 or 4 tablespoons of sugar per 300 ml of rice water. Mix the ingredients until they are completely integrated to start preparing the rice vinegar for sushi.
Boil the mixture between 15 and 25 minutes in a water bath, since experts in the area cook it like this.
Wait until it cools down to room temperature. Then, add the yeast keeping in mind that for every 300 ml sugar rice water, you should add two or three tablespoons of yeast. Stir slowly with a wooden spoon. Pack the homemade rice vinegar in a glass bottle (never plastic).
Cover the opening with a cloth for the mixture to breathe and store the bottle in a place neither humid nor sunny, at neutral temperature. Now you must wait for the fermentation to take effect. The minimum time for fermentation of rice vinegar is one week, but ideally one month.
Trick: You will know that the fermentation took effect when the bubbles disappear completely.
Strain the rice vinegar obtained. You can use a cloth strainer or a handkerchief.
Trick: The more time you spend fermenting the vinegar, the higher your acid number.
Boil the rice vinegar again, during 15 minutes. Then let it cool to room temperature. Later it packages in a new bottle.
If you were always 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 go ahead and experiment!
If you liked the recipe of How to make homemade rice vinegarWe suggest you enter our Juices and juices category. You can also visit a selection of the best Japanese recipes.
What is rice vinegar for?
As we have explained throughout the recipe, rice vinegar is mainly used to make sushi rice. However, there are many other typical dishes of Asian cuisine that use it, such as: salads, tuna tataki, prawn skewers, prawns or traditional sauce. In addition, its use as a natural preservative is common.
Outside the culinary field, rice vinegar used as:
- Immune system enhancer
- Cholesterol level regulator