Rice vinegar is produced from a variety of grains and fruits such as millet, sorghum, glutinous rice, barley, corn, sweet potatoes, lees, jujubes, apples, grapes, persimmons, etc., which are fermented to create the vinegar.
Ancient China brewed vinegar using curved methods. Eastern vinegar originated in China, with documented vinegar brewing history dating back at least three millennia.
Rice Vinegar: A product made from grains with a long history, it is an excellent condiment. It contains a small amount of acetic acid, with a transparent, rosy red color and a pure aroma. Its flavor is mellow with a hint of sweetness, suitable for dipping or stir-frying. Studies suggest that regular consumption of rice vinegar is beneficial for cardiovascular health.