How to make simple persimmon vinegar?

I. Cleaning persimmons - shade-drying - removing persimmon tips - topping (fresh persimmons) - fermentation (1~2 months) - finished product (original persimmon vinegar) The ripe fresh persimmons (no rot) picked and washed with water. Put them in a dust-free and pollution-free environment to dry, and then put on sanitary gloves to gently remove the persimmon tips.

The key is the next step, the late fermentation. That is to make aged vinegar. The aged vinegar made in this way can be stored for several years with cotton gauze disinfection (boiling water or pressure cooker), the cylinder and the bamboo building disinfection with boiling water to flush the cylinder and the bamboo building disinfection and drying with cotton gauze in the bottom of the bamboo building lined with 1~2 layers, and then lined with a layer of plastic cloth around the bamboo building inside, you can be on the material, on the material with the cotton gauze cover on the top, and then finally use the dust cover to cover the whole cylinder.

Three, with a wooden or plastic spoon (note: never use metal) the persimmon vinegar liquid into the bottle (sterilized) packaged and sealed, in the shade dig a pit of less than 1 meter to bury. This is the late fermentation, dig as you go, it's that simple.

Added:

The traditional persimmon vinegar brewing method is to hand-pick naturally ripe and undamaged wild persimmons, washed and naturally air-dried, put into the traditional large earthenware vat, smothered and sealed, and brewed through the natural fermentation over the years. By the experienced brewer of the whole control, strict adherence to the seasons, complicated procedures, brewing out of the persimmon vinegar, unique flavor, taste thick. Color, aroma and taste are all excellent, and it is easy to produce vinegar film (the cohesion of acetic acid bacteria and yeast) when it is left in the air for a long time. It is of great significance to inherit the intangible cultural heritage.