Description

Rice vinegar is a vinegar made from fermented rice or rice wine in China, Korea, Japan and Vietnam.Rice vinegar comes in several varieties. The simplest is made from fermented rice and is often nearly colorless in appearance. The second type is made from sake, and is a variant on the "wine" vinegar we are familiar with in the US. When rice vinegar is made from sake it is often called seasoned rice vinegar and will exhibit a stronger taste. It's also a common ingredient in sushi. Japanese rice vinegar is in general much milder than Chinese varieties, and is usually most likely to be colorless. Similar simple white rice vinegar exists in China, but is still slightly sharper than Japanese varieties. Many enjoy the Chinese version as bearing slightly more resemblance to western white vinegar. Rice Vinegar is used in making pickles, mustards, and vinaigrettes. It also adds a burst of flavor to a multitude of sauces, marinades, and dressings, as well as sweet-and-sour dishes and marinated herring.

White rice vinegar is a colourless to pale yellow liquid, higher in vinegar content and more similar to Western vinegars, but still less acidic and milder in flavor.

Black rice vinegar is usually made from sweet rice and can include millet or sorghum. The name suggests the color, which is a dark brown. Its smoky flavors makes it distinct from other forms.

Red rice vinegar is made with fermented red yeast rice. Many prefer this vinegar above the others because of its complex flavor range that features both tart and sweet notes. It may be a little harder to find in Western stores, but you can usually find both red and black rice vinegar varieties in Asian grocery stores.

Sushi Vinegar- Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi.

How to select

There are several basic types of Chinese rice vinegar, along with sweetened varieties that have everything from sugar to ginger, orange peel and/or cloves added for extra flavour. It's easy enough to confuse the rice wine with rice vinegar, since they often sit side by side at the grocery store. Gold Plum's Chinkiang vinegar, made with glutinous rice, water and salt, is generally considered to be the best black rice vinegar.

Culinary uses

· Rice vinegar tends to be slightly lower in calories than wine vinegars. It also is sweeter, and many prefer its light taste in salad dressings, as added flavor to stir fry, and in a variety of dishes.
· It is certainly worth trying in a number of dishes, and is especially good on any Chinese inspired salads, like Chinese chicken salad.
· The sweet notes of rice vinegar are often best paired with sesame oil.
· Rice vinegar normally provides the "sour" in Chinese sweet and sour dishes. Similarly, dishes like lemon chicken frequently include seasoned rice vinegar or white rice vinegar.
· Black rice vinegar works well in braised dishes and as a dipping sauce. It can also serve as a substitute for balsamic vinegar.

· Red Rice Vinegar makes a very good dipping sauce, and you can also use it in noodle, soup and seafood dishes (you'll often find it in recipes for Hot and Sour and Shark's Fin Soup). Both Pearl River Bridge and Koon Chun from Hong Kong are good brands.
· White Rice Vinegar is the best choice for sweet and sour dishes, and for pickling vegetables. It generally works well in stir-fries. The best brand is Pearl River Bridge.
· In Chinese cookbooks, ½ tablespoon of Western distilled white vinegar is stated to be equivalent in strength to 1 tablespoon Chinkiang vinegar, and recipes which call for 4 teaspoons of red rice vinegar could be substituted with only 3 teaspoons of white vinegar.

How to store

The shelf life of vinegar is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White rice vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used with confidence. Rice Vinegar is best stored airtight in a cool, dark place.

Health benefits

· Rice vinegar contains approximately 20 kinds of amino acids, and these are the components that affect the Umami (flavor) and fragrance . These components help to improve immune system and activate brain function.
· Rice vinegar is known to improve liver functions, increase good cholesterol and prevent osteoporosis.

Glycemic index

Moderate (between 55 to 70)