It is made by fermenting rice. It is essentially used in China and Japan. While vinegars from both China and Japan are much milder and sweeter than most Western vinegars, Chinese rice vinegar is still much stronger than Japanese versions. Chinese vinegars range from clear to various shades of red and brown. Rice vinegar is rich in flavor and amino acids.
Black Rice Vinegar: Made from black glutinous rice, is very popular in Southern China.
White Rice Vinegar: It is high in Acetic acid and ranges from clear to pale yellow in color.
Red Rice Vinegar: It is darker than white rice vinegar. It has a distinctive red color and is made from red yeast rice. It has a distinct flavor.
Japanese Rice Vinegar: It is very mild and has about 5% of acetic acid.
Rice vinegars may have originated in China and Japan but have now become popular in Asian, Hispanic, European and eve American cuisines. Due to its mild and sweet flavor, it is an ideal ingredient for sweet and tangy dishes, salad dressing and for pickling. It can readily be used in a variety of stir-fries, soups and stews. It can be included in marinades and a variety of dipping and barbeque sauces.
1. It is high in amino acids and a number of organic acids.
2. It helps prevent the formation of fatty peroxides in the body which reduces the formation of harmful cholesterol in the body.
3. It increases the body’s ability to absorb vitamins and minerals from food.