How to make rice vinegar

The traditional raw materials for vinegar making in China are mainly glutinous rice and rice (japonica) south of the Yangtze River, and sorghum and millet north of the Yangtze River. Now it is mostly substituted by broken rice, corn, sweet potato, dried sweet potato, potato, dried potato and so on.

Methods

1. Steaming and mixing: the glutinous rice impregnated, and then put on the steam steamer steam to steam up; rice swelling shiny, loose and soft, chewing is not sticky that is ripe, this time off the steamer, and then rinse with water to cool down; holding water drained, poured out and spread on the bamboo mats, mixing into the liquor medicine.

2. into the altar fermentation: brewing tank should be small mouth belly large pottery altar for good, the mixing of raw materials into the altar. 36 hours after the wine gradually seeped out of the color of golden yellow, sweet and slightly sour, wine fragrance. This indicates that the saccharification is complete and the alcoholization is normal.

3. Vinification with water: During the fermentation process, saccharification and liquefaction are carried out at the same time, with saccharification taking precedence in the early stage and alcoholic fermentation taking precedence in the later stage. When the wine began to become sour, every 50 kilograms of rice or starch, add water 4 ~ 4.5 times, so that the alcohol concentration in the wine is reduced, in order to facilitate the propagation and growth of acetic acid bacteria, natural vinification.

4. Finished product coloring: through the altar fermentation, generally 40-50 days in winter and spring seasons, summer and autumn seasons, 20-30 days, the vinegar is sour and mature. Generally every hundred kilograms of glutinous rice can make 450 kilograms of rice vinegar.

5. Tasting and using

Add five spices, sugar color and other seasonings to white vinegar, that is balsamic vinegar. It takes 1 to 2 years for the old vinegar to have better quality as the concentration and acidity will increase and the color will deepen due to the alternating effects of high and low temperatures.

The process of vinegar making: Ingredients→steaming and mixing→fermenting in the altar→adding water for vinification→finished products coloring.