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Chinkiang Vinegar / Kurozu Vinegar

Li am 07.08.2020 08:49:17 | Region: china
Balsamic vinegar from a high-grade mash page 144. Have you attempt to replicate something similar to chinese Chinkiang Vinegar (Black rice vinegar) or japanese Kurozu Vinegar (black vinegar too)? I read about Rice vinegar on page 128.

RE: Chinkiang Vinegar / Kurozu Vinegar

helge am 07.08.2020 09:24:32 | Region: austria

Asian vinegar is fermented from rice by special microorganisms, not in two steps with yeast (to produce alcohol from sugary solutions) and vinegar bacteria (to produce acetic acid from alcohol). Nevertheless it’s possible to produce vinegar from rice with yeast and vinegar bacteria. Because rice contains starch, it’s also possible to use this starch to produce alcohol instead of adding sugar. Of course it’s possible to combine both methods: first ferment the starch and if the alcohol content should be too low, add sugar. If you use the famous Lao black rice, the result will be black too.