Rice vinegar came to the Russian people from Japan, where it is widely used as an additive to sushi and rolls. However, it is sometimes quite difficult to purchase it in domestic stores, so you need to know how you can replace rice vinegar without prejudice to its properties.
Instructions
Step 1
Rice vinegar was first invented in China, from where it began to be supplied to Japan - and even then, only to privileged members of society. Only two centuries later, ordinary people were able to try it, who quickly appreciated the mild piquant taste of rice vinegar and began to use its antibacterial properties when cooking raw fish, which is very popular among the Japanese. You can replace rice vinegar with regular vinegar, wine vinegar or apple cider vinegar, but it is important not to overdo it with the amount of substitution used - after all, the main value of rice vinegar is its mild taste.
Step 2
Also, if you wish, you can independently prepare a substitute for rice vinegar from sugar, salt and grape vinegar, taking 3 tsp. sugar, 1 tsp. salt and 4 tbsp. l. vinegar. These components must be thoroughly mixed and cooked over low heat until the salt and sugar are completely dissolved. In this case, the mixture should not be allowed to boil. You can also drizzle freshly squeezed lemon juice over boiled sushi rice with a little water and sugar.
Step 3
To make your own rice vinegar, you need to take a small amount of Japanese round grain rice, 1, 5 tbsp. l. sugar, half a teaspoon of salt and ¼ tbsp. l. yeast. Rice must be soaked for four hours in a closed container of water in a cold place. Then the soaked rice must be drained without squeezing, and the water must be drained into a 250-milligram glass, adding another ¾ of water from the same glass to it. Then sugar is added there, the mixture is thoroughly mixed and set for twenty minutes to cook in a water bath, after which it is cooled and poured into a jar.
Step 4
After the solution is ready, you need to add yeast to it and place the jar with future rice vinegar in a dark place for at least four days. After all bubbles disappear from the surface of the solution, it must be poured into a new clean container and infused for a month. After this period, the vinegar is cleared of turbidity with the help of egg white added to it and subsequent boiling. It is then bottled, cooled and used as intended.
