Brown Rice Vinegar
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- čas přidán 14. 05. 2021
- This homemade Brown Rice Vinegar is made with Brown Rice & Water--nothing else!
Watch more homemade vinegar videos:
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I was fascinated to make Japanese rice vinegar how I saw it in a documentary long ago, but I couldn’t find any clear instructions. In 2020, during the pandemic, I started to experiment and failed 2 times in 6 months. I finally decided to do it my way using only brown rice and water, and after 2 months I had the rice vinegar I wanted. The process is not the same as the Japanese technique. It’s simple, easy and the result is great. I hope you find this helpful if you want to make brown rice vinegar.
Wow that's amazing. Great video! 🤗
❤️🙏
Oh my. I love watching your videos!
You are great I learned a lot from your videos
Thanks mam
One of the best channel which I found after rigorous searching on youtube
Aww... that's so nice to hear. Thank you so much!
This is one of the best process demonstration video I have ever watched! Beautiful, no annoying and overwhelming music, crisp and clear video and easy to understand instructional sub-titles! I just loved it! Thank you and I have just subscribed!
I absolutely love your videos! Thank you so much for taking the time to teach us how to ferment foods and drinks. I have been a fermentation enthusiast for 25 years, but you always bring something new to the table along with your clearly presented techniques. Please keep making more videos! 💙
Oh my god thank you! I am at the start of the rice fermentation journey. Your video is a god send!
The rice mash could be used for dehydrated crackers. I do that with week fermented grains.
That's a good idea!
brown rice vinegar for 2 1 gallon glass jars (in parenthesis, uses 1 32 oz jar)
sprout 2 cups (1/4 cup) brown rice
add 6 cups of water (3/4 cup) to make rejuvelac for 1 day
wash 4 (1/2 cup) cups of brown rice
cover rice with twice as much filtered water
cook partially covered on medium, stirring
simmer when water gets low, covered
separate rejuvelac from the sprouted rice
roughly chop the rice that was in the rejuvelac
when cooked rice is finished, stir and allow to cool
when cool, add chopped sprouted rice
add the rejuvelac
put mixture in fermentation vessel
add 4 cups (1/2 cup) of filtered water to each jar
cover with cloth
ferment for 1 month, stirring every other day, by week three clean the insides top portion of the jar if they look dirty
at the end of 1 month, strain through a cheesecloth gently but do not press, allow to drip only
separate the vinegar from the starch collected on the bottom
loosely cover jars and allow to ferment for 1 month until white film forms
strain through multiple cheesecloths to get all sediment out and decant into bottles
Thank you! This is a very critical gardening feed and care solution. Stay blessed
Very detailed instruction and very beautiful video, thank you!
Thank you, for sharing another wonderful video.
I am adding this, to my "to start" list for the end of this month.
Be well.
Thanks for that great video! I used to give the rice mash to my chickens, they absolutely love it!
Easy to watch, start from scratch to the top ❤
Just beautiful. I’m inspired!
Excellent, thanks, thanks, thanks.
Beautiful video! I am currently making a batch of Blueberry cherry red beet balsamic vinegar...and pomegranate cherry balsamic, but now after watching your vid, I will be making rice vin as well. Thank you! I hope to have a video on my channel for the balsamic soon.
Maravillosa receta, gracias por compartir, estoy muy agradecida por eso, mil gracias 🙏🙏🙏
Thank you for sharing it.
Good luck.
Gracias por mostrarnos la forma correcta de hacer el vinagre de arroz🙏🤩🤩me encantan tus videos porque aprendo mucho la forma natural de la alimentación 🌼un abrazo desde New York 👍👍👍👍
Thank you so much, I'm so glad you enjoy my videos!
Beautifully done. The music is amazing.
Thank you so much!
Great video. Thank you for sharing and well done 👏
My dear friend, I found your channel today and love it.. applevinegar I made a few times but stopped, because my kitchen got invaded by those little fruitflies..
You made me immediately wanting to start again..I will try the ricevinegar...
I wonder if one couldn‘t bake sourdough bread with some of the leftover sour rice
Greetings and love from the south of Germany
Maravilloso súper interesante me emociono con tus vídeos mil gracias......
I love how you set a great example of true veganism, you make everything from scratch which dramatically reduces waste. Please continue making recipes that are both healthy for humans and Earth ❤💕💕
I thought she was vegetarian
I love science projects { and food 😍 } Thank you for getting my brain going
hola, me encanta todo lo que compartes y como explicas el procedimiento, hace que sea muy facil de aprender. gracias por compartir de manera tan artistica lo que son los alimentos, eres una inspiración para mi. ♥
Thanks so much for this video. I think I will save tons of money by making my own BRV for KNF. This was very thorough and much appreciated!
Hahaha, i like it
WOW
What a Wonderful video, full of information.
Dearest Jeem, thank you for another fantastic video. Your creativity with food continues to inspire, I will always be here to watch as long as you continue to share your fascinating experiments with us. Thank you for motivating me to continue living and eating healthy and plant based, your beautiful content really does keep me excited to get into the kitchen. Lots of love to you and your family from Australia
Wow, your words make me happy to the next level, thank you so much!
I have to agree with you , same here . Watching Jeem from Melbourne Australia. Makes me get back into the kitchen like just hop into it lol.
Thank you 😊
waw! increiblemente hermoso! sus videos son excelentes, llenos de informacion y amor! muchas gracias, gracias, gracias!
You're most welcome and thank you so much for your kind words!
Gourmet Vegetarian Kitchen I love this and will be doing this soon. I just have one question, how do we sprout the rice? Thank you ♥
Thanks for sharing
God bless you ❤
Спасибо большое! Прекрасный и понятный рецепт,! Обязательно попробую приготовить.
Thank you
Amazing 😮
By golly. This is the best channel in CZcams! No kidding.
Very interesting. You have a lot more patience than me. But I may still try it!
I want learn more interesting recipes from you❤️❤️❤️❤️❤️ always waiting 🔥🔥🔥for the new videos
great. thanks.
Excellent. 👍
Thank you so much!
Your videos are meditative and so informative. THANK YOU, THANK YOU, THANK YOU!
QUESTION: Can I use white rice, or purple rice for this and would the process be the same? Thank you for the time you take to create such informative videos.
Education and relaxation in one amazing video ( I never at home due to nature of my work, but your tutorials always keep me in the peaceful mind )Thank you very much. dear friend 🙏🏻🌱🍀❤️
I'm so happy my videos give you peace, your kind words make me feel very special. Thank you so much!
exquisite!!! starting today to try it
Yay! I'm so glad you are making it!
@@GourmetVegetarianKitchen you truly inspire me, I alreadymade the apple cider vinegar with excellents results . Thank you so very much for posting such beautiful videos
Very helpful as my dream soon will come true
Thanks for another great video! I'm curious, what if i only use sprouted rice, perhaps with a little of sugar to start fermentation?
Wow u are the best thanks so much for sharing video God bless you 🙏🙏🙏♥️♥️🌺🌹🌹🌺
Thanks so much!
This seems like the process Sally Fallon would be using, very good.
Thank you so much for your compliment!
Just found out this channel, incredible video!
I just only have a question, the startch at the very end of all the process can be used for something else or it's just compostable?
And here I thought I will make it in the night and use it tomorrow
God bless you.
quero uma jarra dessa!
Hi lov your vinegar thks! May I ask you how to make a mother of this vinegar? Thks in adv!!
Благодарю за то что научили меня делать рисовый уксус.
Very nice 👍👍 sister... it's so awesome... love from Tamilnadu India ♥️
Vanakkam
🙏🙏🙏
Thank you so much!
Awesome video... Can I store the vinegar in fridge?.. And how long will they last?
Thanks for the video. What is the shelf life of the vinegar?
انه رائع جدااا اشكركم ❤
كيف كانت تجربة 😂😂😮
Thanks for existing in this world, you are a very inspiring human being
I made my own ,and I enjoyed the process❤
But I've a qst : in the second ferment during the second week I tasted the rice vinegar ,and the acidity disappeared ,it was little bit sweet
What do you think it's happens?
P.S. still 2 week to complete the second fermentation.
I love it!!! But what if I don't have filtered water? I could just boil the water and let it sit for 15 minutes right? Or could I use bottled water Or do you have any other suggestions
Hello, Jeem. I've been watching your vinegar videos on repeat for the past several days, trying to get familiar with the flow so I can make my own. Already started a healthy-looking batch of ACV, the whiffs of apple in the air are so invigorating! I wonder if you could clear up some confusion for me about this rice vinegar recipe (as it seems to be exactly what I'm looking for!). Q1: Does the chopped-up raw brown rice have to be there for the fermentation, or is cooked brown rice + rejuvelac enough? Q2: Is there a specific reason you used brown rice, or will white rice suffice?
For Q1, I'm concerned that the bad bugs hidden in the nooks and crannies of my blender might contaminate and ruin the ferment, so I wonder if I could leave out the raw brown rice, or have them in the ferment intact. For Q2, it seems to me that the sugar in white rice is more accessible to the yeast so using white rice instead of brown rice could potentially make the fermentation easier. But maybe white rice vinegar loses some subtle flavors compared to brown rice vinegar?
(Oh, thank you so much for your unbelievably beautiful videos!)
Thank you for sharing, then next can you show us how to use this rice vinegar? 😁
Do you know whether it can be made using rejuvelac that was made from another grain, such as buckwheat, and then adding it to the cooked brown rice?
same method for white rice vinegar ?TIA.wat did u do to the final starch ?
Your channel, this video makes me cry with Joy. My Dad in Heaven loves your kindness, patience and Joy. I know it. I’m a new sub and made the pineapple vinegar today. 2 months and I’ll See you in a minute the results. Going to make this tomorrow. Thank you. Brown rice vinegar is expensive too. Do you know how to make brown rice syrup? That’s expensive and would like to make my own. Will be better too. Fermentation is so beautiful and enjoyable process. Looking forward to your other videos. The website is where I first found you and then CZcams.
Thank you so much for your kind words and support. I'm so glad you are making it!
Would this métodos work with regular white rice or do you need whole grains to make the rejuvelac?
What about adding yeast to ferment faster?
Can any brown rice work or does it have to be a specific sprouting kind?
Can this possibly be made with grains other than rice? Rye, Oat groats, Barley, Millet, wheat, Spelt, etc. In terms of sugar content rice is quite high, but seemed like the same principal could be applied to others as well. I'd simply love to make a vinegar that doesn't always need added sugars like when making fruit/scrap vinegars.
Does anyone know if the rice should be washed prior to soaking for the rejuvelac? It wasn’t mentioned.
how does it smell compared to commercially processed rice wine vinegar ?
I wonder if you could use the fermented rice and puff it in oil. That would be tasty! I am going to try this 😍
Hmm... that's interesting, I have never thought about it!
Is it necessary for it to be brown rice (can I use white rice?) and does it necessarily have to sprout? (I doubt white rice will sprout)
Can one use white rice as well instead of brown ?
Amazing!! Will the procedure be same if I use regular white rice???
Thank you so much. Yes, it's the same!
Can I use the normal rice or only brown rice
mixed of cooked rice and sprouted plus water ?
Merci pour cette belle recette.👍
You're so welcome!
This looks exactly like your guide to making Raw Apple Cider Vinegar.
Can I try this with normal White Rice to make regular Rice Vinegar or is it strictly Brown Rice?
I Love your channel for this is where I learnt how to make ACV, I’m Fermenting my 5th bottle now since Feb and I’m loving every moment.
Regards✌🏿🇿🇦
Same question here 😃
Make white vinager pls
Hello! im from Philippines, how about our rice here. it is possible to do the same as you?
Fine to use white rice?
Thanks for the video. Do you sprout the 2 cups of rice prior to adding the 6 cups of water or is the 2 cups of rice and 6 cups of water the sprouting process? Sorry if i missed something 😔
I was lost during that part, too. I came to the comments to see if the question was answered here.
Based on my experience with making vinegars, sprouting, and fermenting I am able to say that what it means is the fermenting overnight of the rice and water makes the resultant product known as rejuvelac. The rejuvelac is the water. The rice then is known as sprouted rice, eve though it has not really begun to form roots. For further clarity, the 6 cups of water used to sprout the rice becomes... on the second day... the rejuvelac. You use both in the continuation of her process. Hope this helps. Namaste :)
Interesting method, a while back I tried making sake using koji to convert the starch into sugar, but when it was done I found out I don't like sake 😅 so I turned it into vinegar instead didn't know you could also use the enzyme action instead of koji so thank you for that!
How do you turn sake into vinegar? Just by letting the air in, or a vinegar mother needs to be added at this stage? - An extremely curious rice enthusiast. 😉
@@yanichen0923 I did use a mother from another batch of vinegar, mostly because I had it ready. If you intend to use store bought sake it might be necessary to use a mother or at least some raw apple cider vinegar to get it started because the sake will be most likely chemically stabilized. If you make the sake yourself it should turn into vinegar just by being exposed to air.
@@CatmanvsKyle Thank you so much! (I'll get on with it!)
@@yanichen0923 also I forgot to mention that you might need to dilute it a bit depending on how strong you want the vinegar to be.
@@CatmanvsKyle Oh, helpful note. I wouldn't have thought that. 😆
C'est que avec le riz et l'eau?
Can i use red rice or white rice?
How long does the rejuvelac keep? And does it matter whether the rice sprouts or not? I bought organic brown rice and it doesn't seem to sprout...
One final question: Does that also work with less rice? The fermentation will probably take longer, right?
I would like to say thank you for all the effort and time you put into your videos - they are such an inspiration! Especially in the age of machines and technology, it is a rarity to see such homemade foods. Seems like it's (unfortunately) a dying art soon ..
Thank you so much for your kind comment!
I learned to make rejuvelac by sprouting either whole grains or beans first. I haven't done it any other way before so I can't tell you if sprouting is neccesary or not.
I usually buy organic brown rice from California, and it always works to sprout. However, I once used the imported ones from Asia and it didn't work. I could think of one reason that the rice might be treated with heat to prevent bugs. Does this sound reasonable to you?
I usually use rejuvelac within a week. It goes fast as I use it to ferment everything, but 2 weeks is still fine.
I couldn't find any recipe to make rice vinegar and made this recipe up. It works so well and I like the taste of it a lot. I don't know if it will work the same with less rice, but I'm pretty sure it works.
I'm so glad you appreciate my way of simple cooking. I know what you mean about the new technology & highly processed food. I'm trying to keep what I eat as simple and close to the original forms as I can.
@@GourmetVegetarianKitchen Thankyou for sharing this very useful recipe. About the rice from Asia not germinating, you are right it's mostly heat treated basmati rice called saila basmati. This heat treatment helps the rice kernel keep its shape it doesnt get mushy when cooked as pilough or biryani. I know all this as I am from Pakistan and we grow amazingly good quality Basmati rice. Love your inspirational recipes. Regards❤️
Can I cover the jars with their plastic lid?
I live in a dusty area and I feel even a thick cloth would be unhygienic
Btw, thank you so much for this. Your videos are beautiful and calming♥️♥️
Vinegars need to be exposed to the air to get the wild bacterias that produce vinegar. You can consider covering with a cloth but then keeping the vinegars in a closed closet or cabinet.
@@ununhexium thank you!
Nu este mentiunea cantitatii, pacat, mare pacat as fi făcut, dar asa,, o zi buna!
What about black rice vinegar? 🤗
:)
اشكرك واتمني فيديوهاتك ترجميها باللغه العربيه يوجود مشاهدين أكثر
I actually have Arabic subtitles for this video too, hope you check it out!
The white film you talked about is the mother of the vinegar but you didn't get it in your vinegar. From the video I could see you got Kham yeast which is not harmful but make vinegar off flavour.
Its great but it takes time
Is it just like pitera?
👏🏻👏🏻👏🏻👏🏻
The left over brown rice is good to feed to tilapia fish in pond... The fish grow faster compare.
To prevent the reduction in volume and to get more sour vinegar we deep fry the balls of fermented rice and then add those fried balls inside the water to ferment it for second time thus we get faint brownish more like dark yellow coloured sour rice wine vinegar.
In INDIA we call it "KANJI "
In Sanskrit we call it "KANJI" कांजी ।
Please if anyone knows food beverages similar to the word KANJI do comment below.
واووwoooow😘😍
What is the secret to not appearing fungi?
😍👍🏻👍🏻👍🏻👍🏻