Traditional Culture Encyclopedia - Traditional customs - Practice of natural rice vinegar

Practice of natural rice vinegar

Tool materials:

Rice: 2 bowls

Boiling water: 2 bowls

Sugar: 3 tablespoons

Methods/steps

1. Cook the rice and glutinous rice. You can use no glutinous rice or add a little glutinous rice. You can choose according to your own needs. Cook the selected rice and let it cool.

What we are talking about here is mainly rice vinegar, so the main ingredient is rice, and the raw materials for vinegar in different regions are different. You can also choose starch-rich crops such as potatoes as the main raw materials, and sorghum is also often used to make wine and vinegar.

2. Stir 2 bowls of rice, 2 bowls of boiling water and 3 tablespoons of sugar evenly. Because it should be placed in a dark place, use enamel fresh-keeping cans directly (the containers must be clean and scalded with hot water). The raw materials are sealed and placed in the dark to prevent vinegar from aging under the action of oxygen in the air and ultraviolet rays from the sun, which makes the raw materials deteriorate and taste bad.

3. Sealed at room temperature and kept away from light for half a year.

4. Take the supernatant after half a year, and the bottom is broken. Add a spoonful of brown sugar to the clear solution, seal it, let it stand for another 3 months, and open the bottle. It tastes sour and it is successful. It is best to drain it before bottling, and the transparent and mellow rice vinegar can be eaten.

5. The liquid taken out is purified and refined. After draining the distiller's grains, let the remaining liquid stand overnight. The next day, you will find a layer of clear liquid on its surface. Take out the clear liquid, add brown sugar and cold boiled water to continue fermentation for three months, and then drain to get mellow vinegar.