Japanese ingredients for your healthy life

Rice vinegar production

Making vinegar

Vinegar is essentially a fermented liquid that goes sour and this is what gives it its unique effect. Although it has many uses, it is mostly used to preserve food and it is commonly used in marinades and salad dressings it is also pretty good for cleaning actually. Vinegar is actually made from lots of different products. Often it is made from wine, rice and beer. E.g. balsamic vinegar is made from certain types of grapes from the Emilia-Romagna region in Italy. When making vinegar, the fermentation that it goes through takes place with oxygen unlike with wine. Acetobacters which are microscopic bacteria are allowed to grow over a period of time. When being manufactured this process is controlled and used to make vinegar. It is an extremely interesting method and one that has been refined over its many years of being made.

 

Actually, rice vinegar is makeable at home and home made rice vinegar has been popular as the healthy food life has been a boom for a while now. It may seem like it takes time and effort but itfs actually not too bad once you get to used making it.

 

Here is the recipe of rice vinegar:

 

Ingredients

  • Rice 150 g
  • Water 1.4 L
  • Malted rice 50 g
  • Yeast 1 tsp
  • Mother of vinegar 8 - 10 ml

 

  1. Wash rice lightly and drain the water, add 400 ml of water in the pot together. Heat it with the middle heat to the soften the rice (not too much that the rice ends up mashed). The heat should not to be too low otherwise the rice will break.
  2. Move the rice to a thermos type container which can keep the heat, once the rice temperature is down to 60 degrees, add the malted rice in and mix it around. Put the lid on and leave it for a half day or a night.
  3. Move the rice to a measuring cup that can measure at least 1 L and add water. Add water a little each time to make 1 L with the rice. Move this to a container to keep.
  4. If the rice and waterfs temperature was down, put the container on the hot water and make the rice and water temperature to 25 degrees. Once at 25 degrees, add some yeast in the rice and water, cover it with a cotton cloth, leave it for a week to 10 days. Mix it around once a day.
  5. Remove the top liquid of the rice left for a week to 10 days, put it in a bottle and add mother vinegar. Fermenting vinegar acid needs air so use a rolled cotton cloth to cover it and leave it for two to three months in 30 degrees temperature. Angle the bottle and leave it to help the fermentation. When you can smell the sour vinegar acid, homemade rice vinegar is ready.

 

It takes a long time.. but the ingredients are all simple and the process is not too difficult huh. Make sure itfs not molded or it has a bad smell that obviously means it went wrong though.

Useful points

There are a few useful things to know. If you are making rice vinegar, youfll be able to buy mycoderma aceti from most wine making supply stores. Also, most people say that when you make homemade vinegar, that the flavor actually improves for the two years after making it and then it starts to go down after that. Also, when making vinegar at home, if you find mold on it or it really smells bad then please throw it away as there must be something really wrong with it.

 

Many people talk about mother vinegar so what is this exactly? It is the jelly like mixture that often forms as a layer on the top of apple cider vinegar. It actually gives a cloudy look the the vinegar. It has sometimes been described to look a little like a spider web. It is a cellulose substance which consists of acetobacter which is a form of bacteria. The acetobacter bacteria combine with the oxygen in the air to ferment apple cider, wine etc to produce vinegar.

 

Vinegar is pretty good for us. Many people say that it helps to control our blood sugar levels. This means it can control how much glucose actually goes into our blood which is very important. If this isnft controlled right then it could lead to diseases like diabetes. Itfs also good for helping to lower blood pressure. It is said that it helps to ease the hormone adjustment function. Many people believe that if you take rice vinegar everyday then it will ultimately lead to reduced blood pressure in as will as 6 weeks. Obviously, combining this regime with regular exercise and a low fat diet will assist also. Try to cut down on salt too if your blood pressure level is too high. This is not the end of the health benefits that it has though. In the summertime, rice vinegar helps to give us energy. Often in the summertime we become quite lethargic and donft want to move. Rice vinegar helps to give us energy and it helps to give us an appetite also. It actually helps our bodies to create saliva and the acid in our stomach to digest food. Rice vinegar helps with constipation too. Because it helps our stomachs with activating the bowel to create acid it helps it to flow well. Rice vinegar helps us to absorb important minerals such as calcium. This is especially useful because often those minerals are quite hard for us to absorb.

 

Mizukan, one of the vinegar companies in Japan has a video about rice vinegar production on Youtube so you could watch it and get the feeling too. Experimenting with rice vinegar making is great but remember you could just buy it from the supermarket. Making fermented food is great but the only thing is itfs not easy to decide if itfs completed or if itfs safe to eat..