Organic brown rice vinegar is the best media to be used.  This vinegar uses organic brown rice, and is fermented in the ceramic container for at least 9 months.  It retains all the brown rice nutritious essence that is easier to be absorbed, and it enhances body metabolism, detoxifies, revitalize cells and improves immunity system.

Good vinegar contains fine sediment (composes of amino acid) from the fermentation of organic brown rice, with a smooth taste and natural fragrance.  This is unlike alcohol derived or sugar base vinegar, which has no sediment and has an irritating and choking taste.  Good vinegar is always sugarless during fermentation too.

To judge the quality of vinegar by viewing the ar bubbles on the surface after shaking may be wrong.  These air bubbles may be created by adding surfactant or added with sugar.  The room of the bottles will affect the amount of air bubble too.  Hence, it is essential to choose a reliable brand.

Lastly, do not mix vinegar with salvia root and hoelen.  Vinegar is also not suitable to be consumed with sea cucumber, mutton, pumpkin, and milk products.