Black vinegar

How to Make Black Vinegar

Like all vinegars, black vinegar is made through fermentation and aging; in this instance black rice is the fermented product. The resulting vinegar has a smoky taste, inky black appearance, and a complex and malty taste.

Things You’ll Need

  • 2 cups cooked black rice

  • Cheese cloth

  • 8 cups malt vinegar


    • 1

      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.

    • 2

      Using a potato masker or the back of a fork, mash the rice for five minutes, so that it has formed a paste.

    • 3

      Pour the malt vinegar over the rice.

    • 4

      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.

    • 5

      Store the container in a warm, dark place for three days. Inside a kitchen cabinet or pantry is usually fine. Stir once a day.

    • 6

      Strain the liquid through the cheesecloth into a saucepan.

    • 7

      Pour in the sugar and bring to a slow boil.

    • 8

      Once the sugar burns out, boil the vinegar for ten minutes.

    • 9

      Let cool and bottle the vinegar in a well-sealed glass container

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