How to make persimmon vinegar?

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.

Materials?

persimmon

Cold boiled water or pure water

conflict

Homemade persimmon vinegar?

Pick persimmons

Wash the persimmons with cold water, then dry them with a cloth scalded with boiling water and cut off the bad parts.

Brush the small water tank clean, scald it with boiling water and dry it.

Put the persimmon in the jar.

Finally, just seal your mouth with a plastic bag! Wait for Tomb-Sweeping Day to open the tank next year ~

After half a year, the vinegar is finally ready.