Resource - Rice vinegar
Description
Rice vinegar is more popular in the cuisines of East and Southeast Asia. It is available in "white" (light yellow), red, and black varieties.
Characteristics
| Attribute | Value |
|---|---|
| Edible: | true |
| Type: | Derived |
| Form: | Liquid |
Made by Food Process
Used by Food Process
- Make Tofu from Soymilk and Vinegar
- Make Tofu from Soybeans, Water, and Vinegar (large batch)
- Make Soymilk and Tofu from Soybeans, Water, and Vinegar
- Make Tempeh from Soybeans
- Make Black Oncom from Okara
- Make Tempeh from half Soybeans and half Okara
- Make Tofu and Tempeh from Soybeans and Vinegar (large batch)
- Make Tofu and Tempeh from Soybeans and Epsom Salt (large batch)
- Make Tofu, Soymilk, and Tempeh from Soybeans and Vinegar
- Make Tofu, Soymilk, and Tempeh from Soybeans and Epsom Salt
- Make Veggie Patty from Quinoa Tempeh and Spice
- Make Mustard
- Make Ketchup from Tomatoes
Version: pre-3.9.0 Generated on: 2024-12-28T22:56:23.2942481