Flavor Profiles: Rice Wine Vinegar

3 May

Spicy Sweet Pickled Cucumber

So every so often I will pick an ingredient at random and do a flavor profile on it. In the flavor profile I will give you an ingredient, seasonal availability, suggested cooking style or technique, weight, volume, and compatible flavors. I may not have the all of the flavor compatibilities, but I will try my best to give you a good place to start, and hopefully a good variety.  I would love to hear some of your own suggestions, let’s get a dialogue started.

Today’s Flavor Profile Ingredient is…

Rice Wine Vinegar

Rice Wine Vinegar

Taste:  Sour, Sweet

Weight:  Light

Volume:  quiet, with lower acidity

Asian Cuisine




Fruit, esp. salads



Japanese Cuisine




Oils:  peanut, sesame

Pepper:  black, pink

Rice: (e.g. sushi)




Sesame seeds

Soups, esp. creamy, potato

Soy sauce

Star anise


Rice Wine Vinegar in action…

Thai Cucumber Salad

Thai Cucumber Salad

4 Tbs Sugar

2 Tbs Rice Wine Vinegar

½ Tsp Salt

4 Tbs Water

2 Cups Cucumbers, peeled, gutted, and sliced (1 English or 3 Persian)

¼ Red Onion, sliced thin

¼ Cup Fresh Mint, roughly chopped

¼ Cup fresh Cilantro, roughly chopped

A Pinch of Red Pepper Flakes


Combine sugar, vinegar, salt, water, red pepper flakes in a small sauce pan over high heat.  Stir until the sugar is dissolved.  Let it come to a boil.  Reduce heat to a simmer and let simmer for a minute.  Remove from heat and let cool.  Place the cucumber, onion, mint, and cilantro in a medium bowl.  Pour the dressing over the contents of the bowl and toss to coat.  Serves 4 as a side salad.

Mmm take a bite out of that!

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