Rice vinegar "su"

Description

Rice vinegar (SU) with us You will hardly find the recipe for this vinegar... it is essential for sushi, and more! After spending countless time searching for the recipe, I still found! (truth in English) as I could - took it, and now... Very!!! Time consuming, but worth it!

Ingredients

Figure

300 g
Water

1.2 l
Sugar

900 g
Yeast

0.333 Tbsp

Cooking

Let's start... the Pic I took regular long-grain (if it does exactly what Jasmine). Warn that enter into the discussion, I will not, akin to the fact that you need to take Japanese rice or some else. Kind, and take! The taste will be by far the nicer the purchase, the aroma and the finish is in - store not even close))) And another thing! All containers for cooking should be of glass or ceramic, to stir only wooden utensils.

Wash the rice under running water. Add water, cover and infuse for 4 hours, Then bring the cold and leave for the day (or night) - not cold, but cool.

Strain through several layers of cheesecloth. Add the sugar and stir well until dissolved.

Boil the mixture in a "double steam boiler" (I cooked a couple in the pot of water on top of the saucepan with the rice water) for 20 minutes and then cooled. After cooling, placed in a glass container (e.g. a jar 2l).

Add 1/4 tbsp. of yeast for every 4 cups of rice water on my 1.2 L. I added 1/3 tbsp of yeast. Allow the mixture to ferment for 4 to 7 days or until the bubbles disappear. In the photo - blend in 2 days.

To change the container (it is written), place the mixture into a clean container (jar), put in a dark place, bandage gauze neck. Allow the mixture to "age" a month or to desired taste at room temperature.

Here is the mix in two weeks, not exactly recorded, but in my opinion it is the equator of my process.

So I have "walked" in the Bank and in bulb ceramic, for "darkness"))) In the photo is the result after a month. By the way, the finished product will more than a liter, so will last a long time)))

But he stood me 43 days - I liked the taste and I stopped. He was translucent as in the photo. The mixture should drain, boil and pour into containers. Cork tightly, and it can be stored for a very long time, provided the vacuum clogged (before the wax was poured). You can also lighten (written in the original recipe, but I was so happy.

The taste is vaguely similar to the store - but much, much more intelligent or something... Incomparable sweet, fragrant, slightly sour, of course - it's vinegar! I will not allow any digressions into the history, as many of you know this potion, and who doesn't - meet! BON APPETIT!!!

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