Rice vinegar is made from fermented grains such as millet, sorghum, glutinous rice, barley, corn, sweet potato, distiller’s grains, red dates, apples, grapes, persimmons, etc.
According to the existing written records, the ancient Chinese working people used koji as a starter to make vinegar. Oriental vinegar originated in China, and the history of vinegar is documented at least three thousand years.
Rice vinegar: It is a product made of grain. It has a long history and is a very good seasoning. It contains a small amount of acetic acid, the color is red and transparent, the aroma is pure, sour and mellow, slightly sweet, suitable for foraging or cooking. Studies have shown that eating rice vinegar is good for preventing cardiovascular and cerebrovascular diseases.