Sushi Vinegar

Preparation info

  • Makes

    750 ml

    • Difficulty

      Easy

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 750 ml (26 fl oz/3 cups) rice wine vinegar (preferably yokoi shira-yuri)

Method

Combine all the ingredients together in a container and stir to dissolve the salt and sugar. Leave for 3 days, then remove the kelp. Store in an airtight container in a cool dark place until required.