Rice vinegar is gaining popularity in European cuisine thanks to sushi and sashimi - Japanese national fish dishes. Wine, or grape, vinegar was used in cooking and cosmetology by the ancient Greeks.
Rice vinegar
The birthplace of rice vinegar is China, from where this product came to Japan 300 years before the beginning of our era. In the Land of the Rising Sun, rice vinegar is called "su". There are three types of su: black, red, and light. They differ not only in color, but also in taste.
Black vinegar is made from whole and refined grains of brown rice and its bran. According to traditional technology, rice is poured into clay jugs, half buried in the ground. There is also added water and sourdough, consisting of boiled rice and special yeast. In a jug warmed up by the sun, fermentation begins, which can last from 2 months to six months. Rice starch is converted to glucose, glucose to alcohol, alcohol to vinegar. The finished acetic acid should ripen for another 6 months. The result is a thick, aromatic black vinegar that tastes sweet. The longer the vinegar ripens, the thicker it is in consistency and darker in color. Black vinegar contains about 20 essential and nonessential amino acids, peptides, B vitamins, ascorbic acid, potassium, calcium and phosphorus.
Only vinegar made from brown rice and not containing synthetic additives is of nutritional value. The complexity of the technology and the high price of a natural product leads to the appearance of counterfeits on the shelves.
Red vinegar is made from red rice and water mixed with red yeast. In turn, red yeast comes from the fermentation of red rice with a special mold. Red yeast contains mevinoline, a substance that regulates cholesterol levels in the body, and red rice has a positive effect on heart function. Red vinegar has a tart sweet taste and fruity aroma.
White vinegar has the mildest taste. This product is made from rice with a high gluten content. It is he who is usually used in the preparation of sushi and sashimi.
Wine vinegar
Wine vinegar can be of 2 types: red and white. The traditional technology for making red vinegar is to ferment red wine in oak barrels for several years. For white vinegar, wine is fermented in steel containers.
At home, vinegar can be prepared by pouring grape pomace with sugar-coated water and leaving the raw material to sour for 3 months in a warm, dark place.
Grape vinegar contains a rich array of antioxidants; all B vitamins; ascorbic, succinic, folic, citric, formic and other acids; potassium, magnesium, phosphorus, iron and other trace elements. Both types of wine vinegar have a pleasant taste and delicate complex aroma. In cooking, this product is used for the preparation of various sauces and dressings, as well as for preservation.
Wine vinegar is also used in medicine. Compresses with it help get rid of salt deposits. With vitamin deficiency and anemia, the intake of wine vinegar is indicated (a teaspoon of vinegar and honey in a glass of water).
How to replace rice vinegar
Not all stores sell rice vinegar, and Japanese food lovers are looking for a replacement. You can use white wine vinegar, but keep in mind that the taste of rice vinegar is much milder. Accordingly, you need to take less wine vinegar.
Add sugar, salt and chopped nori seaweed to white wine vinegar. While stirring, heat in a water bath until sugar and salt dissolve.
- 6% vinegar - 50 ml;
- sugar - 20g;
- salt - 5 g;
- nori - 10 g.
