Traditional family vinegar making method, folk vinegar making method.

1. Material: 50 kg of rice bran, 50 kg of bran, 20 kg of Daqu, 80 kg of acetic acid solution and 3 kg of salt, which are the weight ratio of raw materials.

2. Steaming: firstly, all kinds of solid raw materials are crushed and soaked in water for 24 hours, and then put into a large pot and steamed with appropriate amount of water until cooked, so that the contact surface between raw materials and microorganisms is expanded. It is beneficial to gelatinization uniformity, and it can also accelerate saccharification after starch is steamed.

3. koji mixing: the steamed raw materials are cooked for 10-20 minutes, spread and dried, cooled to below 40℃, mixed with Daqu, yeast solution and acetic acid solution, stirred for 2-3 times to make them uniform, and cooled to 17- 18℃, which is beneficial to the completion of saccharification.

4. Fermentation: After the raw materials are mixed with distiller's yeast, they enter the jar and begin to enter the stage of saccharification and alcohol fermentation. At this time, the suitable temperature is 25-30℃, and after one week, the material temperature drops, the alcohol oxidation is over, and the acetylation is completed.

5. After the aged vinegar enters the pool, adding water to reduce the alcohol concentration in the vinegar solution is beneficial to the reproduction and growth of acetic acid bacteria in the air and natural brewing. Generally, 300-350kg of water is added per 100kg of raw materials, about 20-30 days in summer and 40-50 days in winter and spring. When vinegar turns sour, there is a layer of acetic acid bacteria film on the surface of vinegar, which gives off a pungent sour taste. The upper liquid is clear, while the middle and lower liquid is raw material color and slightly turbid. Mixing them, filtering to remove solid suspended matter, and sealing and packaging to obtain commercial aged vinegar.