How to make jujube vinegar? What are the production steps and methods?

First, collect fresh wild Zizyphus jujuba from the wild (or buy it from the market). It must be red and mature. Pick out the moldy jujube and wash the whole jujube.

Second, knead the skin and pulp of Ziziphus jujuba into one pot, and put Ziziphus jujuba seed (which is a valuable medicinal material) into another pot. Add a proper amount of water into the pot of jujube peel and pulp and boil for 20 to 30 minutes.

3. Add a proper amount of sugar into the boiled jujube water, pour it into the bottle, and seal the bottle at 20℃ to 30℃.

After 4.7 days, open the bottle cap, add a proper amount of sugar, seal it, and put it in an environment of 35℃ ~ 36℃ to facilitate the activity of acetic acid bacteria.

Five, sealed for more than half a year, can naturally form fruit vinegar. If the temperature is always constant, the fermentation time can be shortened. Pay attention to open the bottle cap and taste it every once in a while.

6. After the fruit vinegar fermentation is completed, most of the pulp crumbs have settled to the bottom of the bottle, which can be filtered and used, or the supernatant can be taken directly.

Seven, if the sour jujube vinegar tastes bad or the color is not good-looking, it can be blended with water or other fruit vinegar. In addition, adding a certain amount of salt is helpful to improve flavor and preservation.