Ingredients:

  • 1 cup (240ml) unseasoned rice vinegar
  • 1/2 cup (100g) white granulated sugar
  • 2 tsp (12g) fine sea salt
  • 1 piece (2x2 inch) dried kombu

Instructions:

  1. Wipe the kombu. Use a damp paper towel to gently clean the surface of the 2x2 inch piece of dried kombu. Note: Don't scrub off all the white powder; that’s where the flavor lives!
  2. Combine ingredients. Pour the 1 cup (240ml) unseasoned rice vinegar into a small stainless steel saucepan.
  3. Add solids. Stir in the 1/2 cup (100g) white granulated sugar and 2 tsp (12g) fine sea salt.
  4. Insert kelp. Drop the cleaned kombu piece into the mixture.
  5. Warm gently. Place the pan over low heat for about 5 minutes.
  6. Stir constantly. Use a whisk to move the liquid until the sugar crystals completely disappear.
  7. Monitor heat. Watch the liquid closely; pull it off the heat until you see a light shimmer but no bubbles.
  8. Cool down. Remove the pan from the burner and let it sit until it reaches room temperature.
  9. Remove kombu. Fish out the kelp piece once the liquid is cool. Note: Leaving it in too long can make the vinegar slimy.
  10. Bottle it. Pour your finished Seasoned Rice Vinegar into a clean glass jar or bottle.