I'm going to start a batch of rice wine that will eventually be turned into vinegar. Is it important to age the wine for a long period for this use or can it be
I mistakenly bought "rice wine vinegar" instead of "rice wine". Now I am missing this ingredient from the recipe but I still want to do it. I could replace with
I have access to a lot of Asian and specifically Chinese grocery products where I live (Austin). However, a thing that's never been made clear to me by anything