How to make and use rice vinegar?

Along with oriental dishes, which gave the world the Land of the Rising Sun, many people liked not only sushi, soy sauce or wasabi, but also a special Japanese seasoning - rice vinegar.

Once Japanese delicacies prepared differently. Fresh fish, sprinkled with salt, was wrapped in boiled rice, and a stone press was placed on top, which was subsequently replaced with a lid. The process of lactic acid fermentation went on for several months, as a result of which the fish was preserved for a long time.

With the advent of rice vinegar, cooking time has noticeably decreased. It was enough to put 2-3 tablespoons of this natural marinade, as sushi acquired the necessary acidity, pleasant aroma. At the same time, the rice did not crumble at all.

Connoisseurs of Eastern cuisine subtly feel the difference between the types of vinegar. Indeed, depending on the type of cereals and texture, it is white, red and black, as well as with the addition of various herbs. The easiest and softest is white vinegar. It is he who is added to rolls, sushi, sashimi for gluing rice and giving a delicate spice to the dish.

The red color of the seasoning is due to the processing of cereals with special red yeast. This kind of perfectly suited to seafood delicacies. And when cooking sweet and sour gravy, pickles and sauces, it is simply indispensable.

The most vivid and rich in taste is black vinegar. It is made from a special variety of glutinous rice, which contains wheat bran, water, sugar and salt. Black vinegar harmonizes well with fried or stewed meat. The dark shade of the product gives it a thick consistency, and in the aroma there is a slight shade of smoke. Regardless of the type of seasoning chosen, any dish can be turned into a culinary masterpiece with a low calorie content compared to other types of vinegar.

Unlike regular table vinegar, which, in general, is a synthetic product, rice equivalent compares favorably. It is completely natural, as obtained by fermenting rice or the oxidation of rice wine. This product is characterized by a less sour taste and a more delicate smell, its usual density is three percent. But its price is significantly higher than that of the table "fellow".

Rice vinegar contains amino acids responsible for energy production. These are histidine, lysine, isoleucine, alginin, phenylalanine, valine. As well as many minerals (potassium, phosphorus, calcium), which contribute to the removal of toxins from the body and the normalization of metabolism. Rice vinegar differs from the usual table analogue in that it does not corrode the gastric mucosa, and therefore is not dangerous if there are problems with the digestive system.

When buying, be sure to pay attention to the composition of the product and the country of the manufacturer. The highest quality vinegar is made from unrefined rice varieties. It does not allow any synthetic components. Rice vinegar is divided into Chinese and Japanese. The first one has a strong smell and spicy taste, and the second one is sweeter and is therefore ideal for making sushi, rolls and sashimi.

Surprisingly, this kind of oriental seasoning has proven itself not only in the preparation of Japanese delicacies, but also in other dishes. Thanks to it, marinades for meat, poultry, fish, ginger, vegetable salads, snacks, all sorts of sauces and dressings have acquired new flavors.

Judging by the numerous reviews of supporters of healthy eating, rice vinegar is a great way to lose weight. It is included in many effective diets. The Japanese themselves believe that if you mix rice seasoning with water, you get a healthy drink that quenches thirst and lowers blood pressure.And its antibacterial properties will increase the body's resistance to various diseases.

Such vinegar is successfully used in cosmetology. It is only necessary to properly dilute it with water. An aqueous solution of vinegar is used as a natural peeling for the skin, gives it a tone and removes fine wrinkles. In home care it is often added to many masks, creams, lotions.

This amazing tool can also be used for hair. It is enough to mix a few tablespoons of rice vinegar with water and the natural rinse is ready. It improves blood circulation, strengthens the hair follicles and makes hair silky and shiny.

And the most remarkable thing is that such a natural marinade can be easily made at home. But it takes a lot of time.

For cooking will require:

• white rice - 1 cup;
• sugar - 1 cup;
• dry yeast - 5 grams;
• egg - 1 piece.
• boiled water - 4 glasses.

The grass should be filled with warm water and left to infuse in a dark cool place for at least 6 hours. Then drain the resulting liquid, add sugar and heat for 15 minutes over low heat. Bring the mixture to a boil should not be.

Then you need to cool the liquid, add yeast and again put in a cool place. A week later, the resulting mass will begin to seethe. As soon as the foam bubbles stop forming, it is necessary to strain the water well and pour it into another container tightly closed with a lid. At this time, the composition should be settled for about a month.

After the time the liquid is required to be poured into a saucepan, add egg white, if you want to get clear vinegar. Then boil the mass and cool to room temperature. And the already cooled and filtered product is poured into tight-fitting bottles and put into the refrigerator. There vinegar can be stored for a long time without changes.

But you need to know that all the dishes used in cooking should be ceramic or glass, and spoons and spatulas - wooden.

As you can see, refined rice seasoning is made from all-natural ingredients, which proves the above method of cooking with your own hands.

How to cook rice vinegar, see the next video.