Rice vinegar The
homeland of rice vinegar is China, from where this product came to Japan 300 years before the beginning of AD. In the Land of the Rising Sun, rice vinegar is called “su”. There are three species of “su”: black, red, and light. They vary not only in color, but also in taste.
Black vinegar is prepared from whole and peeled grains of brown rice and its bran. According to traditional technology, rice is put into clay jugs half buried in the ground. There is also added water and sourdough consisting of cooked rice and special yeast. In a sun-warmed pitcher, fermentation begins, which can last from 2 months to half a year. Rice starch is converted to glucose, glucose to alcohol, alcohol to vinegar. The finished acetic acid should grow for about 6 months. The result is a thick fragrant black vinegar, sweet to taste. The longer the vinegar grows, the thicker it is in consistency and darker in color. Black vinegar contains about 20 replaceable and essential amino acids, peptides, B vitamins, ascorbic acid, potassium, calcium and phosphorus.
Nutritional value is only vinegar made from unpeeled rice and contains no synthetic additives. The complexity of technology and the high price of natural product leads to the appearance of counterfeits on the counter.
Red vinegar is obtained from red rice and water, into which red yeast is added. In turn, red yeast is produced by fermentation of red rice by a special mouldy fungus. Red yeast contains mevinoline — a substance that regulates cholesterol levels in the body, and red rice positively affects the work of the heart. Red vinegar has a tart-sweet taste and fruity flavor.
White vinegar has the mildest taste. This product is made from rice with increased gluten content. It is it commonly used in the preparation of sushi and sashimi.
Wine vinegar can be 2 types: red and white. The traditional technology for making red vinegar is to siphon red wine in oak barrels over a period of several years. For white vinegar, the wine is fermented in steel containers.
At home, vinegar can be prepared by pouring sugared water grape squeezes and leaving the raw materials for 3 months in a warm dark place.
Grape vinegar contains a rich set of antioxidants; all B vitamins; ascorbic, amber, folic, citric, formic and other acids; potassium, magnesium, phosphorus, iron and other trace elements. Wine vinegar of both kinds has a pleasant taste and subtle complex aroma. In cooking this product is used for cooking various sauces and dressings, as well as in preservation.
Wine vinegar is also used in medicine. Compresses with it help to get rid of salt deposits. In case of avitaminosis and anemia, the ingestion of wine vinegar (a teaspoon of vinegar and honey per glass of water) is shown.
Than replace rice vinegar
Not all shops sell rice vinegar, and lovers of Japanese cuisine are strenuously looking for a replacement. It is possible to use white wine vinegar, but it is necessary to keep in mind that the taste of rice vinegar is much softer. Accordingly, wine vinegar needs to be taken less.
Add sugar, salt and crushed bits of nori algae to the white wine vinegar. Stirring, heat on a water bath until the sugar and salt dissolved.
– 6% vinegar – 50 ml;
– sugar – 20g;
– salt – 5 g;
– nori – 10 g.