Saturday, October 1, 2011

Making Brown Rice Vinegar

1. Rinse twice and soak approx. 500g of grain and soak for 12-24 hours.
2. Cook in rice cooker.
3. Place in wide bowl and Mash; pour 250g of rice malt and mix well.
4. Make into porridge consistency with 2 liters of natural water,then apply 2g of dry yeast and mix.
5. Fill in the container( If you have Korean clay container that is the best) to 2/3 of volume,then cover with 2 layer of gauze. Put a coin on top to weigh down the gauze.
6. Keep in an environment outside of the sunlight,external temperature should be 75-85F. it is best not to move the container around.
7. After 6 month, the coin will turn bluish green. Continue to ferment 4-6 month to completion.
8.Filter and collect clear solution in a new container. Approx. 1.6 liters of vinegar is produced.
9. Seal and store in cool area.
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25 comments:

  1. spraycanApril 18, 2013 at 3:28 AM

    Thank You for taking the time to add this formula.
    Warmest Regards, Barry Hocking.

    ReplyDelete
  2. VanisriJuly 29, 2015 at 2:41 AM

    Thanks!!

    ReplyDelete
  3. Dianna WilcoxJuly 5, 2016 at 12:16 AM

    Thank you Kim

    ReplyDelete
  4. AnonymousJuly 5, 2016 at 8:58 PM

    You are welcome:)

    ReplyDelete
  5. UnknownSeptember 23, 2016 at 9:59 AM

    What kind of coin did you use?

    ReplyDelete
  6. UnknownSeptember 23, 2016 at 10:03 AM

    What kind of coin did you use?

    ReplyDelete
  7. AnonymousSeptember 23, 2016 at 11:28 PM

    Copper coin/penny

    ReplyDelete
  8. UnknownOctober 15, 2016 at 10:14 AM

    Can I use cane vinegar in place of BRV for my inputs?

    ReplyDelete
  9. UnknownOctober 15, 2016 at 10:25 AM

    Kim, can you tell me what possibly could happen.. I have been spraying my cucumbers with 200mls of Lab and IMO2 together in 20 litres of water almost every week. The cukes just refuse to fruit as expected. I just made a brave move into Natural Farming some 3 months back and I haven't convince others yet of my success thus far. Is the 1ml per litre really effective? I am on uthman.olatunji@gmail.com if you want to write me. Thank you.

    ReplyDelete
  10. AnonymousOctober 17, 2016 at 4:12 PM

    Aloha Uthman,
    Yes, you can replace BRV with Sugar cane V.
    To flowering we use WCAP. Use this when you see the flower buds. It will give you lots of flower. Have you taking KNF(Korean Natural farming) classes? If not need to learn KNF system, how to make IMO1,IMO2,IMO3,IMO4,IMO5 OHN,FPJ,FAA,WCA,WCAP LAB etc,how to use, when to use, right amount etc. Plant has life cycle need to use according to their life cycle. Please look for KNF group in your country. They can help you. I know there are 36 plus country practice this.Aloha,Kim

    ReplyDelete
  11. UnknownAugust 25, 2017 at 2:57 PM

    Will any type of natural fermented vinegar work? Like coconut vinegar or apple cider vinegar?

    ReplyDelete
  12. AnonymousAugust 30, 2017 at 4:12 PM

    Yes, if you do not have BRV use your local fermented vinegar.
    Happy KNF farming !
    Aloha,Kim

    ReplyDelete
  13. chekNovember 19, 2017 at 8:03 PM

    Can i use regular vinegar instead of BRV ?

    ReplyDelete
  14. chekNovember 19, 2017 at 8:06 PM

    Can i use these KNF inputs weekly or daily or only once at given amounts accordingly at different stages of plant ?

    ReplyDelete
  15. MugishafMarch 10, 2018 at 12:00 AM

    Hi Kim, what is rice malt? Is it that same as rice malt syrup? Can I use an ordinary unglazed African clay pot to make this vinegar?

    ReplyDelete
  16. AnonymousMarch 13, 2018 at 5:42 AM

    It's like making rice wine. To make vinegar need to make rice wine first then let it sit 6 month will turn into BRV.
    What is your local vinegar? If you do not have BRV use naturally made local
    vinegar. Need to have glazed pot other wise you will lose lots of liquid.

    ReplyDelete
  17. UnknownSeptember 30, 2018 at 11:05 PM

    Hello
    I want to ask about an important detail

    I used dried yeast ball to make wine and used organic black rice.

    What is important is that after mixing the yeast with the rice after cooking, the mixture covered with cloth for three days then add the water by a specified amount and then closed the container with cloth also and put it in a dark place and relatively constant heat and my question is:

    Is it enough to let it ferment for 6 months to turn wine into vinegar or should mother of vinegar be added to it to complete the process?

    Thank you very much

    ReplyDelete
    Replies
    1. UnknownFebruary 11, 2019 at 1:22 PM

      That could make it go faster, yet you can also wait for it to finish fermenting and then put an air stone in it and it will convert to vinager like over night. Cuts time in like half eaisly.

      Delete
  18. joscrubsJune 25, 2019 at 1:19 AM

    Where can I find rice malted in Hili?

    ReplyDelete
    Replies
    1. AnonymousMarch 9, 2020 at 10:23 PM

      Hi Joscrubs,
      Try Korean market in your area other wise try Amazon.com
      Thank you, Kim

      Delete
  19. cinblinFebruary 8, 2020 at 6:10 PM

    Can a kombucha starter tea be considered a local vinegar

    ReplyDelete
    Replies
    1. AnonymousMarch 9, 2020 at 10:25 PM

      Hi Cinblin,
      I always use BRV so I do not know. Need to use real vinegar...
      Thank you, Kim

      Delete
  20. UnknownMarch 13, 2020 at 3:02 PM

    Hello. With rice malt you mean rice grains that germinated and toasted? Not rice malt beer? Thanks for the great informations.

    ReplyDelete

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