​Should I use white vinegar or rice vinegar to wash my face?

When washing their faces, women pay much attention to the choice of products, which will be very helpful for facial cleansing and avoid some skin problems. If the face is not cleaned properly, there will be some acne, which will damage the skin. Facial cleansing is often used, which is very helpful in cleaning the skin. White vinegar and rice vinegar are also very good for washing the face. So should we use white vinegar or rice vinegar for washing the face?

Many people are not very clear about whether to use white vinegar or rice vinegar for washing their face. These two types of vinegar have different effects on the skin. You should first understand them when choosing so that there will be no harm to the skin when using them.

Should I use white vinegar or rice vinegar to wash my face?

Rice vinegar is best.

Rice vinegar has a higher nutritional value among many types of vinegar. It is rich in alkaline amino acids, sugars, organic acids, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals, etc.

Production

The main raw materials are 50 kg of glutinous rice, 2 kg of yeast, 80 kg of wet starch, 80 kg of fresh distiller's grains, 50 kg of bran, 50 kg of rice bran, 20 kg of koji, 10 kg of yeast, and 6 kg of salt.

Equipment and utensils include steamers, vats and pots.

Preparation method

1. Steam and mix with koji: Soak the glutinous rice so that the water layer is about 20 cm higher than the rice layer. Debt immersion time: 12 to 16 hours in winter and spring when the temperature is below 15℃; 8 to 10 hours in summer and autumn when the temperature is below 25℃. Then scoop it out and put it on a steamer to steam until steam rises, then steam it for another 10 minutes, sprinkle an appropriate amount of clean water on the rice layer, and steam it for another 10 minutes; when the rice grains swell and become shiny, loose and soft, and do not stick to the teeth when chewed, they are cooked. At this time, take the rice out of the steamer and rinse it with clean water to cool it down; after draining the water, pour it out and spread it on a bamboo mat, and mix in the koji. If other raw materials are used, they must be crushed into wet powder, then steamed in a steamer, and mixed with koji after cooling.

2. Fermentation in the jar: The wine-making jar should be a ceramic jar with a small mouth and a large belly. Pour the raw materials mixed with koji into the jar. In winter and spring, surround the altar with burlap or straw mats to keep it warm, and in summer and autumn, pay attention to ventilation and heat dissipation. The temperature in the brewing room should be between 25℃ and 30℃. After 12 hours, the microorganisms in the koji will gradually multiply. After 24 hours, a slight aroma of wine can be smelled. After 36 hours, the wine will gradually seep out, with a golden color, sweet and slightly sour, and a tangy aroma. This shows that saccharification is complete and alcoholization is normal.

3. Add water to make vinegar: During the fermentation process in the jar, saccharification and alcohol fermentation proceed simultaneously, with saccharification being the main focus in the early stage and alcohol fermentation being the main focus in the later stage. In order to complete the saccharification, fermentation must be continued for 3 to 4 days to produce more alcohol. When the wine starts to turn sour, add 4 to 4.5 times the amount of water for every 50 kg of rice or starch to reduce the alcohol concentration in the wine, thereby facilitating the growth of acetic acid bacteria and naturally turning it into vinegar.

4. Coloring of finished product: The vinegar becomes sour and mature after fermentation in the jar, usually 40-50 days in winter and spring, and 20-30 days in summer and autumn. At this time, the yeast dough has a thin layer of acetic acid bacteria film and a pungent sour smell. The upper layer of mature vinegar is clear orange-yellow, while the middle and lower layers are milky white and slightly turbid. The mixture of the two is the white finished vinegar. Generally, 450 kilograms of rice vinegar can be produced from every 100 kilograms of glutinous rice.

The above is a detailed introduction on whether to use white vinegar or rice vinegar for washing your face. Rice vinegar is a good choice for washing your face. Such a product has no effect on the skin, and you can use it with confidence. It is very helpful in improving some facial problems and is a good choice.