Sushi Vinegar
Serves 1
Directions
- 1Add rice vinegar, salt, sugar, and kombu into a saucepan.
- 2Add rice vinegar, salt, sugar, and kombu into a saucepan.
- 3Add rice vinegar, salt, sugar, and kombu into a saucepan.
- 4Heat the mixture while whisking until it reaches around 50 degrees Celsius.
- 5Heat the mixture while whisking until it reaches around 50 degrees Celsius.
- 6Heat the mixture while whisking until it reaches around 50 degrees Celsius.
- 7Ensure the mixture never boils.
- 8Ensure the mixture never boils.
- 9Ensure the mixture never boils.
- 10Verify the temperature with a thermometer.
- 11Verify the temperature with a thermometer.
- 12Verify the temperature with a thermometer.
- 13Leave the kombu in the vinegar for one night.
- 14Leave the kombu in the vinegar for one night.
- 15Leave the kombu in the vinegar for one night.
Ingredients
- 300 ml pure rice vinegar
- 300 ml pure rice vinegar
- 300 ml pure rice vinegar
- 180 gr sugar
- 180 gr sugar
- 180 gr sugar
- 72 gr salt
- 72 gr salt
- 72 gr salt
- 1 piece kombu
- 1 piece kombu
- 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.