Rice Vinegar: Bright, Clean Acidity

Rice vinegar is made by fermenting rice into alcohol and then into **acetic acid**. It’s **milder and slightly sweeter** than distilled or wine vinegars. Types include **white**, **brown rice**, and **black** rice vinegar; plus **seasoned (sushi) vinegar** with added sugar and salt.

**~0–5 kcal**, ~**0 g** fat/protein, **~1 g** carbs (unseasoned ≈0 g); **acetic acid ~4–5%**. Seasoned vinegar adds **sugar and sodium**.

- **Bright flavor enhancer:** balances richness and salt. - **Gentle acidity:** doesn’t overpower delicate foods. - **Versatility:** dressings, quick-pickles, marinades, **sushi rice** and sauces. - **Low calorie** way to add impact.

- **Seasoned vinegar** contains **added sugar & salt**—check labels for sushi rice mixes. - Acidic liquids can **irritate sensitive stomachs**; dilute in recipes. - Very acidic—**avoid reactive metals** (use glass/SS).

- **Dressings:** 1 part rice vinegar : 2–3 parts oil; add soy/tamari, sesame oil, ginger. - **Quick pickles:** 1 cup rice vinegar + 1 cup water + 1–2 tbsp sugar + 1 tsp salt; pour over sliced veg. - **Sushi rice:** mix unseasoned vinegar with sugar/salt **to taste**, fold into hot rice. - Splash into **stir-fry sauces** to finish with brightness.

Use **unseasoned** for maximum control; add your own sugar/salt. Store tightly sealed away from heat and light.