What is the difference between white vinegar and rice vinegar, and what is the difference between ri

Rice vinegar is the most widely consumed of all vinegars, which is brewed from rice, with a slightly lighter color and not enough sourness. It is indispensable in the cooking of most traditional dishes, such as vinegared cabbage, sweet and sour pork ribs, etc. It can also be mixed with sugar and white vinegar to make juice to make kimchi.

White vinegar, on the other hand, contains more chemical components, which is made by mixing edible acetic acid with other ingredients, with a softer sour taste and colorless, and is generally used to cook vegetables with good color. In addition, when stewing pork rib soup, add some white vinegar, which can help release the calcium in the pork ribs, making it easier for the human body to absorb.

White vinegar is made by fermentation of acetic acid with edible alcohol as raw material. Rice vinegar, on the other hand, is made by fermenting rice as a raw material. Generally speaking, rice vinegar will have a higher nutritional value during the eating process, while white vinegar is mostly used to marinate food or clean.

The color is different, white vinegar is white, rice vinegar is dark brown. The taste is different, white vinegar is more pungent, rice vinegar is milder, and rice vinegar has a good eating taste.

White vinegar has a blend, while rice vinegar must be made from rice that has been fermented.

The white vinegar is white, and the rice vinegar is a bit dark and black

Rice vinegar is a very good condiment, mainly a product made from grains, and contains a small amount of acetic acid. The color is rosy red and transparent, the aroma is pure, the acidity is mellow and slightly sweet, suitable for stir-frying and dipping. Studies have shown that it is particularly beneficial for the prevention of cardiovascular and cerebrovascular diseases.

White vinegar contains no ingredients other than acetic acid and water. It is made by fermenting distilled liquor, or directly mixed with food-grade acetic acid, colorless, and simple in taste, mainly used in cooking, especially in Western food to make kimchi. It is characterized by low acidity.

The sourness is thin.

Rice vinegar: It is made of rice, wheat, sorghum, bran, grain bran, salt, etc. by fermentation of vinegar koji to produce acetic acid. Rice vinegar is weaker acidic than white vinegar, with a slightly lighter color, slightly lower acidity, and not thick enough acidity.

White vinegar: Brewed white vinegar is made by fermentation of acetic acid with edible alcohol as raw material. The preparation of white vinegar is mainly made from edible glacial acetic acid. It is characterized by low acidity, thin acidity, relatively low non-volatile acid content, light color, and does not change the color of the seasoning object.

The differences between white vinegar and white rice vinegar are as follows:Rice vinegar is made by fermenting rice, wheat, sorghum, bran, bran, persimmon, etc., to produce acetic acid, so it is brewed. White vinegar is actually made by fermenting edible alcohol as a raw material, and then adding edible glacial acetic acid, etc., or acetic acid made by continuing fermentation with barley.

From the point of view of appearance, the color of rice vinegar is on the rosy red or yellow side, the fragrance is relatively pure, slightly sweet, and it is suitable for daily dipping or mixed vegetables. White vinegar is colorless, the taste is relatively simple, because the ingredients are relatively simple, so the sour taste is stronger, suitable for mixing light-colored vegetables to look good, or it is better to use as a detergent.

Because rice vinegar is directly fermented with grains, it contains a large number of trace elements, especially B vitamins, which is a more nutritious vinegar.

In homes and kitchens, vinegar is the most common condiment for the first place. Different types of vinegar can provide different flavors and textures to food. Rice vinegar and white vinegar are two commonly used vinegars, they have different production methods and uses, let's learn about the differences between these two types of vinegar.

Differences in the raw materials of production.

Rice vinegar and white vinegar are made from different ingredients. Rice vinegar is made from rice as the main raw material, with rice bran and barley sugar added. White vinegar uses rice as the main raw material, plus miscellaneous grains such as wheat or corn. It can be seen that the main difference between rice vinegar and white vinegar is the different raw materials used.

Difference in sugar content.

There is also a difference in the sugar content of rice vinegar and white vinegar. Rice vinegar has a higher sugar content because it is mainly made from rice bran and barley, and rice bran itself is high in sugar. White vinegar is comparatively lower in sugar.

Difference in use. Rice vinegar and white vinegar also have different uses. In general, rice vinegar is suitable for marinating and making Nisshu style dishes such as sushi and pork. White vinegar, on the other hand, is often used in cooking and sauces such as steamed fish, fried chicken, and pickled vegetables.

Taste difference. The most important difference is the taste. Rice vinegar is relatively sweet and has a soft taste, which is suitable for use in sushi, rice balls and other dishes to highlight the flavor of food.

White vinegar, on the other hand, is relatively sour and has a strong taste, so it is suitable for preparing sauerkraut and pickled vegetables and other dishes with a sour taste.

Conclusion. Although rice vinegar and white vinegar are both vinegars, they differ in the ingredients they are made of, the sugar content and use, and the taste. Choose different vinegars, which can be matched according to the needs of different dishes, so that the taste of the dish is more harmonious.

Summary. 1.White vinegar is made by fermenting edible alcohol through acetic acid, and rice vinegar is made by fermenting rice as raw material.

1.White vinegar is made by fermenting edible alcohol through acetic acid, and rice vinegar is made by fermenting rice as raw material.

2.The color of the white vinegar is light, and the color of the seasoning object is not changed, and the color of the vinegar is slightly darker than that of the white vinegar. 3.

The acidity of white vinegar is not high, the acidity is thin, and the acidity of rice vinegar is slightly low, and the acidity is not thick enough. 4.White vinegar is often used in cooking or making kimchi, and rice vinegar can be used not only for cooking, but also as a household cleaner.

Difference Between Rice Vinegar and White Vinegar1. The raw materials are different.

Rice vinegar is mainly made of millet, sorghum, barley, glutinous rice, corn, sweet potato, sake lees, fruits, etc., and is made by fermentation.

The main raw materials of white vinegar are fermented rice, water, edible alcohol and edible salt.

2. The color is different.

Rice vinegar has some color, hence the name red vinegar, which changes the color of food when cooked.

White vinegar is colorless and suitable for foods with a delicious color.

3. The function and role are different.

Rice vinegar is a grain condiment, containing a small amount of acetic acid, slightly sour, slightly sweet, suitable for dipping sauce and stir-fried food, it is rich in amino acids, sugars, vitamins, organic acids, inorganic salts, minerals and so on.

White vinegar is an appetizing effect, promote the secretion of gastric juice and saliva, help digestion and absorption, white vinegar can be used for beauty sterilization, can be used for tableware disinfection and human body beauty, washing the face with white vinegar has a certain whitening effect.