Rice vinegar is a staple in Asian cooking, however, its versatile and subtle flavor has made it popular in cuisines all over the world. It is commonly used as a milder substitute for the sharp flavor of distilled white vinegar and those that are fermented from grape-based wines. Rice vinegar has a delicate, lightly acidic, and somewhat sweet flavor, making it great for zesty vinaigrette, marinades, slaws, and pickled vegetables.
Rice Vinegar Substitutes
White Wine Vinegar
White Wine Vinegar is made from fermenting the sugars of white wine into vinegar. Though slightly harsher and fuller in flavor than rice wine vinegar, this alternative carries a similar mild, slightly sweet flavor profile. If you are after just a subtle zest of flavor, use sparingly, and taste to test.
Though white wine vinegar already holds fruity undertones, it is not as sweet as rice vinegar. However, diluting ¼ teaspoon of sugar for every 15mL would balance would do the trick.
Apple Cider Vinegar
Apple Cider Vinegar is a multi-purpose staple and it happens to be a great substitute for the subtly flavored rice vinegar. The balance of sweet and tangy in this alternative is just the same as that of the rice vinegar. Apple cider vinegar It is more acidic than rice vinegar and its fruity apple taste is usually highlighted in certain pickling recipes.
If your dish calls for an extra zingy flavour, citrus juices such as lime, lemons or yuku are great substitutes. Citrus juices are naturally tangy, sweet and lightly acidic. Do note that adding this substitute can change the overall taste of your dish. Nonetheless, citrus juices are excellent if you are just looking to add zest and flavor to dressings or marinades.
Balsamic Vinegar of Modena
Traditional Balsamic vinegar is not used for cooking, however Balsamic Vinegar of Modena, which is vinegar aged only for a minimum of 2 months can. This substitute is perfect for salad dressings as it gives off a fruity zest of flavor.
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