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Possibly a silly question but here goes: I see a lot of recipes calling for Rice Wine Vinegar
- Thread starter karennoca
- Start date
I have always used rice wine vinegar when a REC calls for it & rice vinegar when it is stipulated.
To me they taste very different. I can only find rice wine vinegar in an oriental grocery store.
I just found the following at 'chowhound'==>
Punkysdaddy Feb 23, 2016 06:20 AM
I can not understand it when people say they are the same thing. Taste them, Please. Rice wine vinegar is mild, very smooth, and very hard to get for a very good reason. Rice vinegar is tart, puckery to the tongue, even crass. Hokan is the best inexpensive brand but is almost impossible to find for a very good reason, the price of sake. Until about six years ago rice WINE vinegar was very prevalent on any market. Now because the of the price of sake, the market uses the sake for wine and does not let it go to vinegar. Hence a shortage of rice WINE vinegar. If you take ANYTHING, anything, mash it up, and let it sit it will go straight to vinegar. Example: Apples; mash them, add water and let it sit, eventually you will get vinegar. Take any wine, open the bottle, let it get to room temperature, and it will turn to vinegar. The difference is what happens in between, the alcohol goes away in the process and what you have left is a great wine vinegar. Saying rice wine vinegar is the same as rice vinegar is like saying red vinegar is the same as red WINE vinegar. You know they are different. If you use cheap rice vinegar instead of rice wine vinegar you will ruin any pickle you make. I make a lot of oriental style pickles (Daikon) and rice vinegar makes the texture mushy. Also, the key here is acidity, rice wine vinegar is only up to 3%, rice vinegar is as high as 5%.
To me they taste very different. I can only find rice wine vinegar in an oriental grocery store.
I just found the following at 'chowhound'==>
Punkysdaddy Feb 23, 2016 06:20 AM
I can not understand it when people say they are the same thing. Taste them, Please. Rice wine vinegar is mild, very smooth, and very hard to get for a very good reason. Rice vinegar is tart, puckery to the tongue, even crass. Hokan is the best inexpensive brand but is almost impossible to find for a very good reason, the price of sake. Until about six years ago rice WINE vinegar was very prevalent on any market. Now because the of the price of sake, the market uses the sake for wine and does not let it go to vinegar. Hence a shortage of rice WINE vinegar. If you take ANYTHING, anything, mash it up, and let it sit it will go straight to vinegar. Example: Apples; mash them, add water and let it sit, eventually you will get vinegar. Take any wine, open the bottle, let it get to room temperature, and it will turn to vinegar. The difference is what happens in between, the alcohol goes away in the process and what you have left is a great wine vinegar. Saying rice wine vinegar is the same as rice vinegar is like saying red vinegar is the same as red WINE vinegar. You know they are different. If you use cheap rice vinegar instead of rice wine vinegar you will ruin any pickle you make. I make a lot of oriental style pickles (Daikon) and rice vinegar makes the texture mushy. Also, the key here is acidity, rice wine vinegar is only up to 3%, rice vinegar is as high as 5%.
Punksdaddy may be comaring it with SEASONED rice vinegar. Most other citations
say rice wine vinegar is rice vinegar.
The first rule when substituting one vinegar for another: Color is not the best indicator. While rice vinegar and white vinegar may be closer in color, rice vinegar is incredibly sweet and delicate, while white vinegar is sour and harsh. White wine and white balsamic vinegars are rich, fruity, and tangy—still a bit stronger than rice vinegar. The best substitute is cider vinegar: It’s mild, with a faint apple flavor that won’t overpower (though when used for pickling, the apple flavor will be much more pronounced). Below, your quick guide to the vinegar aisle, plus key tips for storing.
Rice vinegar is the sweetest, most delicate vinegar, adding just a little extra zing to homemade pickles, fresh slaws, and basic vinaigrettes.
Cider vinegar is mild, with the slightest apple flavor. Use as a sub for most vinegars. It’s also said to have many health properties, helping to lower blood pressure and aid with nausea and migraines.
Balsamic vinegar is slightly tangy, with a mellow sweetness that becomes more defined with age. Drizzle over tortellini, caprese salads, baked chicken, or pizzas. White and regular are pretty much the same in terms of flavor.
say rice wine vinegar is rice vinegar.
The first rule when substituting one vinegar for another: Color is not the best indicator. While rice vinegar and white vinegar may be closer in color, rice vinegar is incredibly sweet and delicate, while white vinegar is sour and harsh. White wine and white balsamic vinegars are rich, fruity, and tangy—still a bit stronger than rice vinegar. The best substitute is cider vinegar: It’s mild, with a faint apple flavor that won’t overpower (though when used for pickling, the apple flavor will be much more pronounced). Below, your quick guide to the vinegar aisle, plus key tips for storing.
Rice vinegar is the sweetest, most delicate vinegar, adding just a little extra zing to homemade pickles, fresh slaws, and basic vinaigrettes.
Cider vinegar is mild, with the slightest apple flavor. Use as a sub for most vinegars. It’s also said to have many health properties, helping to lower blood pressure and aid with nausea and migraines.
Balsamic vinegar is slightly tangy, with a mellow sweetness that becomes more defined with age. Drizzle over tortellini, caprese salads, baked chicken, or pizzas. White and regular are pretty much the same in terms of flavor.
They are the same
All rice vinegar is made by fermenting the sugars from rice into an alcohol such as wine, then further fermenting the wine into acetic acid. So if a recipe calls for rice wine vinegar and you've purchased rice vinegar (or vice versa), rest assured that the only difference is the wording on the label.Feb 19, 2015
All rice vinegar is made by fermenting the sugars from rice into an alcohol such as wine, then further fermenting the wine into acetic acid. So if a recipe calls for rice wine vinegar and you've purchased rice vinegar (or vice versa), rest assured that the only difference is the wording on the label.Feb 19, 2015
Based on my recent trip to S Mart (Korean grocery chain) I would say they are the same. They had
about 30 different types of rice vinegar, and not one bottle labeled rice wine vinegar. They have such a huge selection of everything, I find it hard to believe if those were two different products they wouldn't have had both of them at this place.
about 30 different types of rice vinegar, and not one bottle labeled rice wine vinegar. They have such a huge selection of everything, I find it hard to believe if those were two different products they wouldn't have had both of them at this place.