쌀식초, or rice vinegar, is a type of vinegar made from fermented rice. It is commonly used in Asian cuisines, particularly in Japanese and Korean dishes. The fermentation process involves converting the sugars in rice into alcohol and then into acetic acid, giving the vinegar its characteristic tangy flavor. This vinegar is often used in dressings, marinades, and pickling. It is known for its mild taste compared to other vinegars, making it a versatile ingredient in cooking. Additionally, rice vinegar is sometimes praised for its potential health benefits, including aiding digestion and balancing blood sugar levels.