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Red Wine Vinegar(recipe n pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Apr 27, 2007 6:28 pm    Post subject: Red Wine Vinegar(recipe n pic) Reply with quote

The smell and flavour is very unique. It smells like a good red wine but is sour. Despite having sugar added to it. The sugar breaks down during the fermentation process and causes it to turn into vinegar.

These days I don't buy white vinegar or chinese wine for cooking. I make my own. Razz

Looks can be deceiving, it looks identical to the Red Glutinous Rice Wine. The difference is only visible by pouring and tasting it. Its more liquidy than the Red Glutinous Rice Wine.

The former is more thick, murky and sweet.

For reference on how the wine will look like in different stages, click this



Ingredients
1 kg glutinous rice
1 pc of wine yeast
50g red yeast
100g sugar

Method
1. wash the rice and cook in a rice cooker.
2. Leave it to cool completely before adding yeast.
3. Mix 2 types of yeast with the rice and store it in a large jar. Cover the jar with a piece of table cloth and then cover the top.
4. Leave it aside for 7 days.

Fermentation process
1. During the first 7 days, do not open or move the jar around.
2. Keep it away from direct heat(window or stove)
3. After 7 days, open the jar and add sugar into it.
4. Stir to mix it evenly.
5. Cover it with the table cloth and leave it aside for at least 2 months.

Harvesting the vinegar
1. Scoop out the rice residue and sieve it.
2. Liquid that flows below the sieve, pour it into a glass bottle.
3. Leave it to stand, undisturbed for 2 days.
4. Rice residue cannot be used, its too sour. Discard.
5. After 2 days, the red dust sinks to the bottom of the bottle.
6. The Red wine vinegar is above it. Slowly pour it out. Discard the 'red dust'.
7. Pour the wine vinegar into a sauce pot to heat over low heat.
8. Put your palm over the top to feel the heat. Once you feel the heat, turn it off.
9. Store in a glass bottle.

How to store the vinegar
1. Heating the vinegar kills the fermentation.
2. You can store this bottle of vinegar in the kitchen. You do not need to keep in the fridge.

How to use the vinegar
Treat this as a vinegar for flavouring ingredients used for cooking. Instead of using regular white vinegar, you can use this instead. Or when you are having Szechuan soup, you can drizzle this on top.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Fri Apr 27, 2007 10:51 pm    Post subject: Reply with quote

Thanks, Gina.
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Apr 28, 2007 8:29 am    Post subject: Reply with quote

Alannia

when you are making the Hong Chao wine, save a portion to make vinegar. This is what I do too. But remember to label them. Because they look the same.
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Gina

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Alannia
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Location: Petaling Jaya, Malaysia

PostPosted: Mon Apr 30, 2007 8:58 am    Post subject: Reply with quote

In Hong Chao, we layer the rice & the yeast. Then, on the 7th day, we mix up everything. Do I take up a portion from there & add the sugar in?
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Apr 30, 2007 9:20 am    Post subject: Reply with quote

yes.
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Gina

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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Fri Aug 03, 2007 9:36 am    Post subject: Reply with quote

Gina,

My vinegar is not sour so how? It's just not as sweet as the normal hong chao. How come ah?
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