Rice vinegar: prepare and use without the help of others

Rice vinegar: prepare and use without the help of others

12 months ago

7 min to read

The unique Asian rice vinegar has recently become popular all over the world thanks to the spread of sushi and rolls made from salted fish and rice. This mild spice differs from our usual table product in its light sweetness and subtle sourness, and, in addition, the cereal version is considered beneficial for the body, unlike its synthetic counterpart. Where and how to use rice vinegar, how to prepare it without the help of others and how to change it - more on this in detail.

What is the difference between rice vinegar and how is it used?

As a spice, rice vinegar originated in Asia, where it was customary to salt fish using rice grains. The fillet triggered fermentation processes in the grain, resulting in the creation of acid. Over time, the product was also obtained in the production of wine and sake from rice grains.

Classic sushi recipes from the freshest fish or caviar, boiled rice and aquatic nori plants gradually developed, in which vinegar was necessarily used to marinate seafood and combine cereals with other ingredients. Thanks to impregnation, the rolls remain intact and receive an appetizing taste balance.

In addition to marinating fish and seafood, rice vinegar is used to prepare vegetables, season salads, stews, various grilled products, and sometimes even desserts. The use of rice vinegar is universal due to its mild and delicate taste, usefulness and availability in China, Korea and the Land of the Rising Sun.

• Rice essence is considered the lightest of similar fruit and synthetic essences. Its sourness is not so sharp, but the spice does not have a catchy fruity or chemical aroma. Rice vinegar is like a balm, great for sauces.
• Unlike the product in question, the apple and wine varieties have an aromatic, sweet smell, and are occasionally used for marinating meat products.
• Balsamic vinegar has a distinct thick texture and sweetness and is often added to desserts.
• The snow-white table product is a synthetic acid with a pungent taste and smell, the attitude of cooks towards it is varied.

Different types of vinegar cannot completely replace each other, and rice vinegar remains the most “ecologically friendly”. Soft essence can usually be used unlimitedly, so it does not spoil the taste of dishes.

What are the benefits of this extraordinary product?

Rice vinegar is not just a tasty spice, but also a necessary component that has been supporting the good health of Asians for many centuries. Unlike synthetic acid, it does not burn the mucous membranes and is not dangerous in the diet of people suffering from gastritis, heartburn and the most complex diseases of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .

The seasoning is valuable for the body in almost all areas:

• helps cleanse blood vessels in atherosclerosis, participates in fat metabolism;
• helps remove toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and harmful components from the blood (the internal environment of the human and animal body) and the intestinal tract, promotes normal metabolism;
• restores the secretion of gastric juice and bile;
• is a source of valuable amino acids, rejuvenating the body and strengthening the immune system, participates in the production of hemoglobin;
• kills bacteria in food and mouth;
• becomes a valuable source of calcium and phosphorus for healthy teeth, bones and muscles.

The natural product has virtually no contraindications. Caution should be observed only for people with high acidity, kidney disease, gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , diabetes, hormonal (Greek hormones excite, stimulate - biologically active substances produced in specialized cells of the endocrine glands) disorders, during pregnancy and in case of personal intolerance to the seasoning components.

What is rice vinegar and sauces based on it made from?

The production of acid involves not only rice grains, but also culinary yeast, sugar (rarely honey) and sorghum or wheat seeds. In general, the last component is a “hidden” Chinese additive that can be excluded from the recipe without loss. Naturally, you need purified water. In some versions, salt, spicy spices and herbs are added, mainly ginger, which significantly changes the taste of the seasoning.

The composition of natural rice vinegar also depends on its type:

• The most common is white vinegar, obtained from traditional rice grains.
• Russet is made from a special type of yeast rice, and a generous mold is involved in the process.
• The brown compound comes from dark brown rice and has extraordinary benefits for the body.
• Black vinegar is made from dark glutinous rice and is thick and concentrated.

The snow-white type can be prepared at home without any problems and without overpaying for bottles imported from other countries. Although, of course, you can only know the taste of a real Asian product by tasting the delicacy produced in your homeland. Experts say that European and Russian industrial analogues turn out to be very harsh, often due to the fact that they are prepared with the addition of unnatural additives. Unique rice vinegar is beneficial for the body and does not cause unpleasant taste sensations.

Lemon juice and soy sauce, as well as garlic, onion, ginger and aromatic herbs are often added to sauces and dips for sushi, soups and grilled foods with rice vinegar.

The calorie content of rice vinegar is even higher than that of its analogues - in comparison with their indicator of 11-18 kcal, it is 54 kcal per 100 g due to the role of sugar and starch. However, the product is considered dietary and safe to eat.

What is used to replace the delicacy in recipes?

It is not permissible to abandon this fundamental and almost entirely decisive component in the production of rolls, salads and soups. Otherwise, the recipes will no longer be authentic. The sauce is used to combine the components and give the dish a special note of taste. Rice vinegar marinates fish, enhances the taste of ordinary rice and vegetables, kills bacteria and prevents savory dishes from spoiling quickly.

You should not completely exclude sweet and sour sauce. But the expensive and rare rice product is not always available. You can try changing it - there are no clear equivalents, but there are some interesting options:

• Apple or light grape vinegar in low concentration. A couple of drops mixed with salt and spices in oil or water will add piquancy to Asian dishes.
• Lime or lemon juice with sugar or honey. A small portion of fresh citrus juice is diluted in water, salted and the consistency of the ingredients of the dish is soaked - if you don’t overdo it, it comes out fresh and sophisticated.
• Table vinegar 3-6% is used in the latter case in small quantities, since it does not have a very good effect on digestion and the taste of dishes. It is vital to resort to it if you plan to store the finished product for a long time.
• Rice wine or sake with the addition of any acid - citric acid in crystals or in the form of fruit juice - is a good option, actually replicating the taste of vinegar. Before use, it is better to warm the liquid to evaporate the alcohol.

As for what can be substituted for rice vinegar, this issue should be resolved in connection with the general recipe. For example, for marinating, the most sharp sour consistencies are chosen, and for the flavor and aromatic configurations of the dish, refined essences are used.

How to make seasoning at home

If you don't want to change the usual taste, you can make rice vinegar at home. This will take about a month. Ordinary compressed or dry yeast, little sugar and any type of rice will be useful - it is better to give preference to round grain.

• 250 g rice cereal (glass);
• 1/3 tbsp. yeast;
• 300 - 600 or more grams of sugar - as desired and depending on the purpose of the vinegar.
• 4.5 tbsp. water.

To make it, you will need a stainless saucepan, a glass vessel, a large steam-sterilized flask, and gauze.

How to create vinegar - step by step comments:

1. First, the cereal must be thoroughly washed in 3-6 waters until cloudiness begins to appear. This is important so that the vinegar does not spoil during the fermentation process.
2. Then the grains are poured with water and left at room temperature for 4-6 hours, after which they are sent to the refrigerator for at least 12 hours, or even 2 days.
3. The infusion is filtered over a saucepan through gauze collected in several layers. The grains can be used in cooking at your discretion. And the liquid continues to be converted into vinegar.
4. Next, sugar is added to the mixture and heated over a fire or water bath, stirring constantly so that the syrup does not burn. After bubbles appear, it must be simmered over low heat for about 20 minutes, not allowing the water to boil away.
5. Yeast is diluted separately in warm water in accordance with the instructions and introduced into the cooled syrup, stirring. It is important that the temperature is about 35-38°C - in hot water the yeast will die, but in cold water it will not develop.
6. The resulting workpiece is poured into a steamed jar, covered with gauze, but not with a lid or a glove. Store at room temperature away from direct sunlight for about a month. To get rid of sediment, some experts advise straining the infusion after a week, pouring it into another sterile jar and leaving it for another 3-4 weeks.
7. The finished vinegar is cleaned through a gauze filter and boiled. After bubbles appear, you can add egg white to the liquid - it will draw out the turbidity and make the vinegar clear, but then you will have to filter it again after it cools.

Store this product in unstained glass bottles. It is better to prepare the composition in small portions.

It turns out that the perennial delicacy from Asia can be prepared independently and enjoyed with classic rolls and noodle broths without deviating from unique recipes.

Rice vinegar: benefits, harms, what can be changed

To prepare sushi or rolls, you need rice vinegar. It is an essential ingredient in the preparation of rice dressing, makes it quite sticky, and gives it a special smell and taste. You can buy it in a store, prepare it yourself at home, or choose a worthy replacement for it.

What is the difference between rice vinegar?

It is a light liquid of whitish or transparent snow-white to yellowish color. It comes out during the fermentation of rice. Unlike traditional 6%, 9% vinegar or essence does not have such a strong aroma and taste. In its features it is closer to wine or apple cider vinegar. It has the same pleasant subtle smell or light gentle aftertaste. It is one of the lightest in the line of similar refills.

There are three main types of vinegar obtained from rice:

• Snow-white - traditional vinegar will help in making a seasoning for rice, as well as dressing salads, marinating fish and seafood;
• Reddish – prepared using special burgundy yeast. Suitable for marinating fish and seafood, making main courses;
• Dark – thick vinegar with a pronounced sweet and sour taste. Suitable for making hot dishes, including soups, meat, fish and seafood. Very rich, consumed in small quantities.

Sour, sweet and sour, spicy - this whole range of tastes is characteristic of Japanese and Chinese cuisines, which is why vinegars are widely used in food preparation. The height of skill is to use a marinade, dressing or gravy that will not overwhelm the taste of the main product, but will emphasize its piquancy and help it to reveal itself completely.

At first, vinegars and various seasonings were used as preservatives in Asian cuisine. They helped preserve the freshness of goods longer and mask certain specific odors of fish and meat.

How is rice vinegar made?

The first time it came out as a by-product during fish harvesting. To preserve it and preserve it forever, the fish was placed in barrels and covered with raw rice. Over time, the fish released special enzymes, and the rice released lactic acid, and as a result, the fish did not spoil, but was preserved. But this took a lot of time - up to 6 months.

The advent of rice vinegar made it possible to significantly reduce the time needed to prepare fish. And later they began to use it in other recipes, adding it to various dishes.

How to make rice vinegar at home?

The manufacturing process is based on the fermentation process. The ingredients are cheap and can be found either in any home or in any store. To get homemade vinegar, you need to take:

• Water;
• Short grain rice;
• Sugar;
• Yeast.

Wash the rice and soak it, put it in the refrigerator for 4 days. Add sugar and dissolve by heating in a water bath. When the liquid has cooled, pour in the diluted yeast. Leave for a month with the lid open, then strain and boil to stop the fermentation process.

If you don’t have ready-made vinegar on hand and don’t have time to cook, you can replace it with wine or apple vinegar, diluting it with water beforehand.

Benefits and harms of rice vinegar

Unlike table vinegar, rice vinegar does not have such a strong aroma and does not irritate the mucous membranes. If it is prepared at home or using a technology that excludes the inclusion of preservatives, then it is a source of amino acids, calcium, potassium and phosphorus that the body needs.

Even people with gastrointestinal diseases (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed to process and extract nutrients from food) , including gastritis and stomach ulcers, can use rice vinegar in food as part of various dishes. Not only is it not harmful, but it can also reduce the calorie content of dishes, making them lighter and more dietary. In addition, rice vinegar is an integral product in the diet of people who adhere to the idea of ​​proper nutrition.

Damage to the body can be caused by an unnatural product made in violation of technology and the addition of preservatives. People suffering from diabetes should not abuse the product.

Rice vinegar - health benefits and harms

What are we going to talk about? About the delicious rice vinegar, the popularity of which has increased along with the growing popularity of Japanese cuisine, namely sushi and rolls. This type of vinegar mixes perfectly with rice, which is why it is one of the main ingredients of sushi. It flavors the rice and makes its structure sticky, which allows you to give the cereal a different shape. Vinegar is prepared using several methods, the most common of which is fermentation of rice; this vinegar comes out dull, with a weakly expressed taste.

Other types of rice vinegar are the most rich and spicy, which directly affects their culinary purpose. Since rice vinegar is made in several Asian countries, this results in differences in flavor profiles. Thus, Japanese rice vinegar is even softer than Chinese varieties. It is combined with the smallest amount of the watery spice's main ingredient, acetic acid. However, specifically Chinese, the most “aggressive” vinegar is the most popular in European sushi bars. Perhaps this is due to some similarity of this product with vinegar, which is common in our latitudes. True, Asian vinegar is still softer than ours and to get a similar taste you will have to use a double portion. The health benefits of rice vinegar have been proven by countless research studies, but is it harmful? Let's figure it out...

Varieties of Rice Vinegar

It is unclear whether rice vinegar would have arisen if not for the Japanese love of sushi. They were first prepared by combining pieces of raw fish with rice and salt. At the same time, the fish released enzymes, and the rice released lactic acid. All of this together contributed to the preservation of the product, but the fermentation process took so much time that the “samurai”’s patience ran out and they made rice vinegar, which significantly reduced the process of making sushi. But the inhabitants of the land of the rising sun could not be Japanese without the ingenuity inherent in our civilization, therefore several varieties of rice vinegar immediately arose, each of which had its own use in cooking. Here they are:

• Snow white vinegar is the mildest, with an almost neutral taste. Most often, snow-white rice vinegar is used as a dressing for various salads and snacks. This is an incredibly popular product in Japanese cooking, without which not a single sushi recipe can do. To make this vinegar, a special variety of rice is used, which has the highest stickiness;
• Reddish vinegar - also prepared from a special variety of rice, processed together with reddish yeast. Its sweet and sour taste goes well with seafood, udon rice noodles, various sauces and gravies;
• Dark vinegar is the richest in taste and thickest in mixture. It is also mixed with sushi and seafood, and is also used in the process of frying and stewing meat.

Vinegar is made not only from fermented rice, but also from rice wine. There are Japanese and Chinese varieties. Japanese rice vinegar is milder in taste, while Chinese rice vinegar is more sour and tart. This particular vinegar is more popular with us. From time to time, vinegar is supplemented with soy sauce, dried fish flakes, citrus fruits, ginger, chili flakes, sesame seeds or cloves. Reddish and dark vinegar are usually made in China. Dark is made on the basis of sweet rice; it may also contain sorghum or millet. By the way, the darker the color of the vinegar, the better its taste. Snow white vinegar is most similar to our regular vinegar, but it is a little softer. It is most often used to season vegetables or for sweet and sour dishes.

Benefits of rice vinegar

Japanese doctors say that rice vinegar contains more than 20 valuable amino acids, almost all of which are not synthesized by our body. Therefore, the usefulness of rice vinegar does not cause any doubt. What else does it have? It also contains vitamin E (a low molecular weight organic compound of relatively simple structure, essential for all living things) E, which means miraculous tocopherols and tocotrienols - substances with a powerful antioxidant effect. Among the main advantages of these substances is the slowing down of the aging process - tocopherols and tocotrienols protect cells and block the action of free radicals, which prevents premature aging. Rice vinegar is also good for your skin, making it clearer and healthier. The substances in vinegar help maintain an impeccable balance in the body, so wound healing accelerates, rapid cell regeneration occurs, the skin becomes smoother, the number of wrinkles is reduced, and the deepest ones become the least visible. In addition, you receive protection from solar radiation and toxins that are removed from the body. Rice vinegar lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) and improves other lipid profile characteristics, which is confirmed by the fruits of extreme research work carried out by Japanese scientists. Thanks to this, it helps reduce the risk of atherosclerosis (atherosclerosis is a chronic disease of the elastic and muscular-elastic arteries) , heart attacks and other diseases of the cardiovascular system. The antioxidant effect of rice vinegar makes it an effective remedy for the prevention of cancer. It neutralizes the action of free radicals, protects DNA (Deoxyribonucleic acid is a macromolecule that ensures storage, transmission from generation to generation and implementation of the genetic program for the development and functioning of living organisms) and cellular proteins from damage, which can lead to mutation and cancer.

Vinegar also contains calcium, which is necessary for the skeletal system, which has a positive effect on the skeletal system, potassium to maintain an impeccable water-salt balance, and phosphorus, which is an important participant in all actions in the body. Unlike ordinary vinegar, its rice variety does not have a bad effect on the mucous membrane, therefore it can be used even for gastritis and peptic ulcers. Since vinegar helps restore digestion, it is included in almost all popular diets (Diet is a set of rules for human consumption of food) . The benefit of rice vinegar for ladies is to relieve the symptoms of menopause - moderate consumption of the product leads to a reduction in menopausal symptoms, such as hot flashes, night sweats and facial flushing. Rice vinegar also helps you lose weight, as it reduces the calorie content of any dish without having a significant effect on its taste.

Harm of rice vinegar

The word “harm” in relation to rice vinegar, perhaps, sounds too loud. It would be more accurate to say that the product has some contraindications. Despite the fact that people suffering from gastritis and peptic ulcer disease can allow themselves a little rice vinegar during the period of remission, in the phase of exacerbation of the disease (disruption of normal functioning, performance) it is better to refrain from consuming it. The product is not recommended for people with diabetes. Now, on the shelves of Russian stores there is a huge variety of types of rice vinegar, but before purchasing, carefully study the composition of the product indicated on the bottle. Remember the simple thing, the shorter this composition, the better. For real rice vinegar, everything is limited to rice, water, sugar, and salt. It is acceptable to contain Japanese koji yeast in vinegar (they speed up the fermentation process) and organic flavors. Unfortunately, more and more vinegar manufacturers are trying to enrich it with artificial colors and “improvers,” led by monosodium glutamate. Despite its harmlessness, this substance is suspected of causing asthma attacks, hyperactivity in children, mood swings, problems with the kidneys, and even the ability to damage brain cells, which leads to the development of Alzheimer's or Parkinson's disease. Are you scared? There is no need to be afraid, you need to take high-quality vinegar, and pass by a cheap substitute with a proud look, you understand that a common practice in the production of such a substitute is to artificially extend the shelf life with potassium sorbate and other preservatives that can cause allergic reactions. Therefore, it is better to avoid purchasing a product containing such substances. Real vinegar does not contain artificial preservatives and has an abundance of nutritional parameters. It perfectly cleanses the body of toxins, the excess of which settles not only in the liver, intestinal tract and adipose tissue (the structure of tissues of living organisms is studied by the science of histology) , but even in the skin and hair. This is a source of problems with excess weight, constant lethargy, lack of energy or a tendency to catch colds. Add rice vinegar to your menu and you will forget about these tasks. Be sure to refrigerate the product after opening the bottle. This way it will retain its characteristics longer.

Rice vinegar

Over the past decade, rice vinegar has gained wide popularity in international cuisine. Today, this most common type of vinegar in Asia is increasingly used in the preparation of European dishes.

Description

The term "su" in the Land of the Rising Sun means "vinegar rice." This product appeared in China more than 2 thousand years ago. In the Land of the Rising Sun, it arose approximately 4-3 centuries BC. There, rice vinegar was incredibly expensive, so it became popular only among the privileged strata of society. In the kitchens of ordinary people, it appeared around the 16th century.

At first, “su” was used as a seasoning for rice. Over time, the use of rice vinegar expanded and it began to be used in the process of making the Japanese state dish - sushi. First, to make sushi, small pieces of raw fish were cut, salted and combined with rice. After a certain time, the fish secreted enzymes, under the influence of which the rice produced lactic acid. That, in turn, contributed to the process of preservation of compressed fish. A similar natural “marinade” not only gave the dish a special soft and slightly sour taste, but also allowed it not to spoil for a long time. This process of fermented milk fermentation took a long time - from 2 months to a year. Therefore, in the 17th century, a new recipe for making sushi arose, which was based on the use of rice vinegar. Thanks to this product, the duration of making sushi has not only been significantly reduced, but also the taste properties have been significantly enriched.

Making Rice Vinegar

Typically, rice vinegar is made from rice wine or fermented rice.

Today there are three varieties of “su”: snow-white, dark and reddish.

The dark sou base is a mixture of glutinous and long-grain rice species, to which barley, wheat and rice husks are added. This mixture undergoes double fermentation, after which it is infused for seven months. The resulting vinegar is dark in color, thick and with a rich taste, which, depending on the preferences of the manufacturer, varies from sweet to the strongest.

The production of reddish rice vinegar occurs by fermenting reddish yeast rice, in other words, rice that has previously been treated with reddish yeast. Its smell and taste vary between fruity and tart-sweet flowers.

Snow white vinegar is obtained from glutinous rice and has the mildest taste. In terms of its subtlety and tenderness, snow-white rice vinegar surpassed even the recognizable French snow-white wine vinegar.

By the way, despite the complexity of making rice vinegar, it can be completely created at home. The main condition is to use high-quality rice. To make it, you need to wash 300 grams of rice in cool water, place it in a clay or glass bowl and add 1.2 liters of water. Place the dishes in a warm space for approximately 4-5 hours, and then move them to a cool space for several days. After a few days, strain the rice, add 900 g of sugar to the resulting liquid, mix well until it is completely dissolved and place the solution in a steam bath for half an hour. Remove from heat and let cool, then pour it into a two-liter jar and add a third of a tablespoon of yeast. Leave the vinegar to ferment for a week, then pour it into a wine container, cover the top with gauze and let it sit for another month. Just before use, purchased rice vinegar can be filtered again and poured into small containers.

Uses of rice vinegar

“Su” is perfect as a seasoning. It is often used for marinating various seafood; it is included in almost all sauces. They are great for dressing salads and various fish and meat dishes.

Of course, the use of rice vinegar depends on its type. Dark sous, for example, is perfectly suitable for consumption with meat and making stews. Reddish “su” is often used to season soups, noodles and seafood dishes, while snow-white vinegar is suitable for making sashimi and sushi, for marinating fish and is an essential ingredient in dressing the oriental sunomono salad. Deep fat for frying seafood is also prepared using snow-white sous.

Composition and benefits of rice vinegar

The use of rice vinegar is not limited to cooking. It is also used for healing purposes. Japanese scientists have discovered that “su” contains a number of essential amino acids for the body - histidine, leucine, valine, lysine, phenylalanine, isoleucine and alginine.

In addition, like any yeast fermentation product, “su” contains minerals and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , namely calcium, phosphorus and potassium. This dressing, which is very popular in the East, helps improve digestion and has a beneficial effect on the functioning of the cardiovascular system.

Contraindications

These days, the market is replete with various unnatural products and counterfeits, so you need to be careful when buying rice vinegar. You should not bother with painstaking examination of the packaging and carefully read what components the product is made of. Surrogate rice vinegar contains a huge amount of chemical additives harmful to the body.

In addition, people suffering from gastritis, diabetes, obesity, hypertension and kidney disease should not get carried away with rice vinegar.