Rice wine vinegar pouring out of a white bottle into a glass bowl
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Rice Wine Vinegar

Used in many Asian dishes, Chinese rice wine is easy to make at home. 
Prep Time10 mins
Fermentation Time28 d
Total Time10 mins
Course: Dip/ Salad Dressing/ Sauce
Cuisine: Chinese
Keyword: Rice Wine Vinegar
Appliance: Strainer
Servings: 17 oz
Author: Paromita Datta


  • 2 cups cooked sticky rice with cooking water
  • 1 litre filtered water
  • 2 oz rice wine


  • Place the rice in an airtight container along with its cooking water. Opt for stoneware or dark-colored glass jar as it aids fermentation. 
  • Add the rice wine vinegar to the rice and water. 
  • Add the water. Make sure it's filtered and not tap water. You don't want any added impurities and bacteria. 
  • Cover the jar with a cheesecloth. It will allow air circulation while keeping out the flies. You can put a couple of layers and fasten them with a rubber band. 
  • Place the container in a cool and dark place and allow it to ferment for 4 weeks.
  • Keep checking on the fermentation process from the 3rd week onwards. You are looking for a sharp, acidic smell. Once you get that, taste it. It should taste tart like a vinegar. 
  • The taste the vinegar will keep changing the longer you ferment. The tart taste will also mellow with time. 
  • Once you have the right flavor, strain out the rice vinegar and store it for use. Fresh vinegar should be stored in a fridge. For keeping it at room temperature, you need to pasteurize it.