How to do a simple persimmon vinegar?

1. Wash persimmon-Dry in the shade-Remove persimmon stalks-Feed (fresh persimmon)-Fermentation (1~2 months)-Finished product (persimmon vinegar stock solution) Pick ripe fresh persimmon (no rot), wash it with clear water, dry it in the shade in a dust-free and pollution-free environment, and then gently remove persimmon stalks with sanitary gloves.

Second, the key is the next step, late fermentation. That is, to make it old vinegar. The aged vinegar made by this method can be stored in cotton yarn for several years for disinfection (scalding with boiling water or using pressure cooker). When sterilizing the cylinder and bamboo building, wash the cylinder and bamboo building with boiling water. After disinfection and air drying, use 1~2 layers of cotton yarn to line the bottom lining of the bamboo building, and then use a layer of plastic cloth to line the periphery of the bamboo building, and then load it. After loading the material, cover it with cotton yarn, and finally cover the whole cylinder with a dust cover.

3. Use a wooden spoon or plastic spoon (note: never use metal) to pour persimmon vinegar stock solution into the bottle (sterilized), package and seal it, and dig a pit below 1 m in the shade for burial. This is post-fermentation, as simple as digging.

Supplement:

The traditional brewing method of persimmon vinegar is to pick naturally mature and intact wild persimmons by hand, wash and dry them, put them in a traditional large pottery jar, seal the jar mouth, and naturally ferment them for years. The whole process is checked by experienced winemakers, and the solar terms and seasons are strictly observed. The technology is complex, and the brewed persimmon vinegar has unique flavor and rich taste. It has good color, fragrance and taste, and it is easy to produce vinegar film (an aggregate of acetic acid bacteria and yeast) if it is placed in the air for a long time. Inheriting intangible cultural heritage is of great significance.