California Farm Jasmine Rice Vinegar From Scratch
Half a liter, ( one pint), of Jasmine rice vinegar is made by mixing rice wine with perfectly cooked cold Jasmine rice and put together in a fermenter pot with an airlock. Here is the simple recipe. Great way to use up leftover rice. Plastic food grade fermenting pots with lids are available on the internet for $7. Airlocks are $1.
October 24 update: this year’s rice vinegar failed: the airlock dried out, tiny flies, called scooters, who love vinegar, crawled in and laid eggs in the vinegar. The eggs turned to maggots, spoiled the vinegar. This is my second batch in a ceramic fermentation pot with waterlock, I only use in winter when there are no flies..
California Farm Jasmine Rice Vinegar From Scratch
Half a liter, ( one pint), of Jasmine rice vinegar is made by mixing rice wine with perfectly cooked cold Jasmine rice and put together in a fermenter pot with an airlock. Here is the simple recipe. Great way to use up leftover rice. Plastic food grade fermenting pots with lids are available on the internet for $7. Airlocks are $1.
October 24 update: this year’s rice vinegar failed: the airlock dried out, tiny flies, called scooters, who love vinegar, crawled in and laid eggs in the vinegar. The eggs turned to maggots, spoiled the vinegar. This is my second batch in a ceramic fermentation pot with waterlock, I only use in winter when there are no flies..
Cooking Instructions
- 1
Place 1 cup of unwashed jasmine rice and 1 1/4 cups of water in a saucepan with lid. Bring to a boil over high heat. Once boiling, reduce heat to low, and simmer for 12-15 minutes without lifting the lid. Remove from heat and let stand, covered, till cold. Makes two cups of cold rice.
- 2
Boil 1,000 milliliter of cold water to kill any organisms, cool.
- 3
Mix two cups of cold rice, 500 grams, with 60 ml, 2 ounces, of rice wine and 1 ounce rice vinegar in sterilized fermenter, stir. Add one liter, 1,000 ml., boiled and cooled water, stir. Put lid on, activate water lock, put in cool dark pantry. Wait three weeks, check weekly, keep waterlock clean and refilled.
- 4
Rice will turn foamy. Open fermenter lid, smell the rice mix, it will start to smell vinagry soon. Keep water lock on lid filled and clean weekly. Rice vinegar ages slowly. Check weekly till you like the odor. The longer you ferment, the stronger the vinegar odor, but the milder the taste. I ferment mine 4 to 6 months. After one month, there will be a faint rice vinegar odor and a strong rice vinegar taste. After four months, you can see the “mother” of the vinegar float on top.
- 5
When you notice a strong rice vinegar odor, place funnel with filter over sterilized pint bottle, filter fermented rice through funnel, fill vinegar into bottle. Do not leave airspace in the bottle. The vinegar will be cloudy. Close tight. Put in fridge. Let cloudiness settle, about two weeks. Ready to enjoy. This mason jar rice vinegar is from last year. This year’s vinegar will be ready come spring. If you want stronger concentrated vinegar, see farm distillery process below.
- 6
This plastic airlock works on my sauerkraut. The airlock on my german fermentation pot dried out, not enough water capacity in the airlock system for a hot summer desert climate like ours. The jasmine rice vinegar spoiled this year, flies got in. Last year, it worked. I brewed another jasmine rice vinegar batch in October, ready end of February.
- 7
You have made a liter of rice vinegar with above recipe. It will be cloudy, with white deposit on the bottom. If you want distilled clear rice vinegar, there are two ways. One is below, using a water distiller. It yields 80% per cycle.
- 8
The other method is very crude, but works very well with regular kitchen equipment. It yields 50 %. You pour the vinegar on the bottom of the pan. Place empty glass bowl on top. Boil. The vinegar will turn to steam, hit the ice cube cooled inverted lid of the pan, and condense into the glass bowl. Clear and tasty.
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