2 cups cooked black rice
8 cups malt vinegar
Pour the cooked rice into a large bowl. You’ll need a container made of materials that will not react with the vinegar. Glass or enameled earthenware work well. Do not use iron or plastic.
Using a potato masker or the back of a fork, mash the rice for five minutes, so that it has formed a paste.
Pour the malt vinegar over the rice.
Affix cheesecloth to the top of the bowl with a rubber band or tie. This will allow your vinegar to breathe while keeping undesirable elements out.
Store the container in a warm, dark place for three days. Inside a kitchen cabinet or pantry is usually fine. Stir once a day.
Strain the liquid through the cheesecloth into a saucepan.
Pour in the sugar and bring to a slow boil.
Once the sugar burns out, boil the vinegar for ten minutes.
Let cool and bottle the vinegar in a well-sealed glass container