Serves 1
Directions
- 1Add rice vinegar, salt, sugar, and kombu into a saucepan.
- 2Heat the mixture while whisking until it reaches around 50 degrees Celsius.
- 3Ensure the mixture never boils.
- 4Verify the temperature with a thermometer.
- 5Leave the kombu in the vinegar for one night.
Ingredients
- 300 ml pure rice vinegar
- 180 gr sugar
- 72 gr salt
- 1 piece kombu
Equipment
saucepanwhiskinduction cooktopthermometer
Tips
- Do not boil the mixture.
- It is recommended to leave the kombu in the vinegar for one night.
- You can store sushi vinegar for about 2-3 months at room temperature, but refrigerate it during summer.
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