Rice Vinegar

Rice vinegar is a mild and slightly sweet vinegar made from fermented rice. It's a key ingredient in many Asian cuisines, commonly used for sushi rice, salad dressings, marinades, and pickling due to its gentle acidity.

Rice vinegar has a milder, less acidic taste compared to other vinegars like white vinegar or apple cider vinegar. Its subtle sweetness makes it ideal for delicate dishes, particularly in Asian cooking, where it enhances flavour without overwhelming other ingredients.

Rice vinegar is versatile and can be used in various ways:

• Sushi rice: Add to cooked rice with sugar and salt to make sushi rice.
• Dressings: Combine with oil, soy sauce, and other ingredients for a light, tangy salad dressing.
• Marinades: Use in marinades for meats, fish, or vegetables to tenderise and add flavour.
• Pickling: Rice vinegar is perfect for quick pickling vegetables like cucumbers, carrots, and radishes.

Yes, but the flavour will change slightly. White vinegar or apple cider vinegar can be used as substitutes, but you may want to dilute them slightly or add a touch of sugar to mimic the mild sweetness of rice vinegar.

Yes, rice vinegar and rice wine vinegar are the same product. The terms are often used interchangeably to describe vinegar made from fermented rice.

Rice vinegar should be stored in a cool, dark place. Once opened, you can keep it in the pantry, but refrigerating it will help maintain its freshness for a longer period. Always read the instructions carefully as they may differ.