Rice vinegar

Many recipes for sushi and rolls require rice vinegar. But as a rule, this is an expensive product, or it simply can not be found in the store.

Rice vinegar
Rice vinegar
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10 pers.
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  • 1.2 l of pure water
  • 0.9 kg of sugar
  • 300 g of white rice
  • 1/3 tbsp. dry yeast

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Recipe for cooking at home

  1. Rice thoroughly rinse under cold water, put in a bowl. Pour 1.2 liters of cool water, let it last 4 hours. Then put in the refrigerator for a day.
  2. The resulting liquid strain through gauze, folded in several layers. Sprinkle sugar, stir until it dissolves. In a saucepan, boil the water and put the rice vinegar in a water bath.
  3. Cook 20 minutes after boiling (the mixture should boil a little). Remove the saucepan from the heat, rinse the rice vinegar for an hour. Pour the cooled rice vinegar into a glass (!) Jar.
  4. Add yeast to the jar, carefully stir it with a wooden (!) Spoon. Leave the glass jar for 5-6 days so that the vinegar begins to ferment.
  5. Then pour the rice vinegar into a clean jar. Cover the neck with gauze, folded in half and pull it together with an elastic band. Put vinegar to sour for 35 days.
  6. As soon as the mixture boils, remove the saucepan from the fire and cool the vinegar. Pour into ceramic or glass containers and cork.
  7. After that, rice vinegar is considered ready, it can be used in the preparation of rolls and sushi. It is stored as much as ordinary table vinegar.
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