The Zhenjiang vinegar is made from sticky rice.Production starts with soaking the sticky rice.The rice is first steamed in high temperatures until the starch component gets sticky.Then the rice is put under cold running water,so that the rice grains contract,making room for microorganism to propagate.Then it's time to add wine yeast for mashing, a prelude to fermentation.Next is the critical step: acetic acid fermentation.This determines the outcome of the entire process in terms of both quantity and quality.It takes 21 days to produce the acidity and another one month for esterification.That's where the aroma of the vinegar comes from.Acid can contribute to the taste of dishes.This is particularly TRUE when it comes to cooking meat.
