What is vinegar koji?

Vinegar koji is the main starter in vinegar brewing.

It is usually fermented from wheat, peas, sorghum and other grains. Vinegar koji contains a large number of microorganisms, such as yeast, lactic acid bacteria, acetic acid bacteria and so on. These microorganisms can convert starch and sugar in grain into acetic acid, thus brewing vinegar.

1. Raw material treatment: clean wheat, peas, sorghum and other grains, remove impurities, and then soak them in water to make them absorb water and expand.

2. Cooking: Put the soaked grains into a steamer and cook them thoroughly.

3. koji-making: cool the steamed grain, then add a proper amount of water and strains, stir evenly, and put it in a koji room for fermentation.

4. Fermentation: In the process of fermentation, it is necessary to control the temperature and humidity in the koji room within a suitable range to promote the growth and reproduction of microorganisms.

5. Drying: After the fermentation is completed, take out the vinegar koji and dry it or dry it in the sun for later use.