Rice vinegar is brewed because it is made from rice, wheat, sorghum as well as bran, grain chaff, persimmons and so on through the fermentation of sour curd, which produces acetic acid. White vinegar is actually made with food alcohol fermented into it as a raw material, and then with edible glacial acetic acid, etc., or acetic acid made from barley by continued fermentation.

From the appearance, the color of rice vinegar is more rose-red or yellow, and the aroma is more pure and slightly sweet, which is suitable for daily dipping and eating or mixing vegetables. White vinegar is colorless and pure in taste, because of its single ingredient, it has stronger acidity and is suitable for mixing light-colored vegetables, or it is better to be used as a cleaning agent.

Because rice vinegar directly uses grain fermentation, so it contains a lot of trace elements, especially B vitamins class, is more nutritional value of vinegar.