re-using rice vinegar in onion

 

After soaking a sliced onion in water for 15 mins, we strain it and add rice
vinegar soak for a few minutes and it makes a very *mild* onion for use in
salads.   the vinegar we strain off, we then put in a jar and use it again
on another occaison when making onion for use in salad.

Since we don't like to waste food, if we keep adding fresh rice vinegar to
the old vinegar would there be any health risk over a period of time?  since
vinegar is used as a preservative and is only used in this process with
fresh onion; would it not sterilize any bacteria?  thanks for any advice.

 

On Sun, 31 Aug 2008 14:41:20 +0100, john d hamilton wrote:


i'm not an expert, but i don't see a problem in this.  

your pal,
blake

 

"john d hamilton" wrote


This is pretty close to the su water concept of Japan.


It's fine but once the vinegar clouds, toss it and dont use any onions with
blemishes or bits of black mold if adding the vinegar back to the jar even
if you remove the 'bad parts' first (as i assume you would).