Method for making white vinegar

The traditional handmade vinegar brewing process is very simple, with only three main steps: soaking rice, steaming rice and fermentation. Rice is soaked in a vat for more than ten days, then steamed, cooled to a certain temperature and fermented.

The raw materials of traditional fermented vinegar in China are glutinous rice and rice (japonica rice) in the south of the Yangtze River and sorghum and millet in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes.

Production method:

1. Take out the soaked glutinous rice and prepare it for steaming.

2. Wrap the steamed glutinous rice with leaves.

3. Sprinkle natural herbs on the wrapped glutinous rice to help it ferment.

4. Rice vinegar is fermenting.

Every once in a while, fermented rice vinegar should be stirred.

6. Put the mash into Yixing jar.

Adding spices such as spiced and sugar to white vinegar is balsamic vinegar. Aging vinegar takes 1 ~ 2 years. Due to the alternating influence of high temperature and low temperature, the concentration and acidity will increase, the color will deepen and the quality will be better.