Fermented Vinegar Brown Rice Vinegar

Features

Fermented brown rice black vinegar is a wellbeing beverage produced by fermenting carefully-selected brown rice, and it contains a lot of nutrients because it is directly made from wine brewed in a Korean traditional fermentation method. Compared with regular vinegar, it contains more amino acids and organic acid, as well as essential amino acids that cannot be made within the body. It is also and alkaline health food containing a lot of calcium, iron and minerals.

Since ancient times, Korea has been making a wide variety of vinegar by fermenting various grains, and among them, brown rice vinegar is used most in Korea. The process of making brown rice vinegar is not different from that of regular vinegar. Wash and soak brown rice and then cook the rice not too sticky; mash it up, mix it with rice leaven, and add water to change it to a gluttinous condition; then, mix in dry yeast, pour the mixture into a jar, and keep the jar in a shady location for natural fermentation. Do not place a lid over the jar, but cover it with a sheet of paper made of mulberry bark or a net to let in air. After 10-12 months, vinegar is made. Before drinking, add some water to dilute the vinegar. Many people use brown rice vinegar as a wellbeing food because it contains a lot of organic acid and amino acids that are generated in the process of fermentation in addition to the nutrients in brown rice.