Description

Rice Vinegar: Features and Uses

Rice vinegar is a liquid obtained by fermenting ethanol with acetic acid bacteria. The result is a solution in which acetic acid predominates.

The process of producing rice vinegar begins with the fermentation of rice liquid, in which yeast converts the sugar contained into alcohol. Then the alcohol is oxidized under the influence of oxygen, after which acetic acid bacteria start the fermentation process, which lasts for several weeks and leads to the formation of vinegar.

The content of acetic acid in rice vinegar is about 4.5% of the volume. In addition to acetic acid, the composition includes trace elements of vitamins, mineral salts, amino acids and polyphenolic compounds, which gives the vinegar not only a tart taste and characteristic aroma, but also additional beneficial properties.

Rice vinegar is soft and less acidic compared to other types of vinegar. This makes it an ideal ingredient for dishes with Asian notes, such as sushi, pickled vegetables and stir-fries.

Rice Vinegar 18 Litres: The Perfect Choice for Cooking

Rice vinegar, made from rice wine, is a staple in Japanese, Korean, Chinese and Vietnamese cuisine. This versatile vinegar, with its mild, slightly sweet flavour, is great for making sauces, marinades, dressings, fried rice, stir-fries, bulgogi and sushi.

Rice vinegar’s mildness and low acidity sets it apart from other vinegars such as apple cider, wine or balsamic vinegar. This makes it a great choice for those looking for a versatile ingredient that will add a subtle tang and sophisticated flavour to dishes.

The 18 litre capacity makes this rice vinegar ideal for professional chefs and home cooks who require large quantities of this essential ingredient.