How is vinegar made?

The practice of vinegar is as follows:

Ingredients: glutinous rice, sorghum, dried sweet potato, rice bran and wild starch.

Auxiliary materials: yeast liquid.

1. Cook glutinous rice or other raw materials, cool, and then add distiller's yeast, yeast and yeast liquid.

2. Put the mixed raw materials in a sealed jar and put them in a cool place.

3. After half a year of fermentation, take it out, pick out the vinegar surface to form an acetic acid bacteria film, and pour the fermented vinegar into a fine screen for filtration.

The origin of vinegar:

Legend has it that in ancient China, a man named Du Kang invented wine, and his son Heita also learned to make wine. After making the wine, Heita felt it was a pity to lose the distiller's grains, so she stored them and soaked them in the jar.

On 2 1 day, western time, as soon as the jar was opened, an unheard-of aroma came to the nose. Lured by the aroma, Heita tasted it, and it was sweet and sour, so it was stored as a "sauce". The Black Tower is named after the unitary character. This seasoning is called vinegar.

Vinegar is a traditional condiment in major cuisines in China. According to the existing written records, the working people in ancient China used wine as a starter to ferment vinegar.

Oriental vinegar originated in China, and the history of brewing vinegar is at least 3000 years. "Vinegar" was called "acyl" and "bitter wine" of China in ancient times. "Unitary" is the earliest word "wine" in Oracle Bone Inscriptions. At the same time, calling vinegar bitter wine also shows that vinegar originated from wine.