What does persimmon vinegar do?

Vinegar is very common in life. There are many kinds of vinegar, so you can't choose vinegar at will, otherwise it will do some harm to your body. Although some white vinegar can be eaten, it should be put in moderation. White vinegar is usually used when cooking. Among those drinks, there are also some fruit vinegar and apple vinegar, and persimmon vinegar is also a good choice. What about persimmon vinegar?

What about persimmon vinegar? This kind of vinegar has a unique method in making, but it should be used correctly, otherwise it will not help the body.

Persimmon vinegar's approach:

Persimmon cleaning-drying in the shade-removing persimmon stems-feeding (fresh persimmons)-fermentation (1~2 months)-finished product (persimmon vinegar stock solution) Pick ripe fresh persimmons (not rotted), wash them with clear water, dry them in the shade in a dust-free and pollution-free environment, and then gently remove persimmon stems with sanitary gloves.

The key is the next step, late fermentation. That is, to make it old vinegar. The aged vinegar made by this method can be stored for several years and used for cotton yarn disinfection (scalding with boiling water or using pressure cooker). When the tanks and bamboo buildings are disinfected, the tanks and bamboo buildings are washed with boiling water, disinfected and dried, and then cotton yarn 1~2 is used on the backing of bamboo buildings.

Layer, and then use plastic sheets to line a layer around the bamboo house, and you can feed. Cover it with cotton yarn after feeding, and finally cover the whole cylinder head with a dust cover. Put it where there is no pollution and mosquitoes. After 1~2 months of natural fermentation, the persimmon water leached from the tank is persimmon vinegar stock solution. Don't touch it for two months. When you can smell the sour taste of vinegar, take down the bamboo house and see if there is anything milky and translucent (vinegar coat) on the persimmon water in the jar. If it proves to be successful, this is pre-fermentation. But not too sour, sweet. The color is as transparent as red wine.

Use a wooden spoon or plastic spoon (note: never use metal) to pour persimmon vinegar stock solution into the bottle (sterilized), package and seal it, and dig a pit below 1m in the shade for burial. This is post-fermentation, as simple as digging.

Through the above introduction, I have some understanding of persimmon vinegar's practice. This kind of vinegar is also edible, which is very helpful to lose weight. It also has a good effect on promoting human digestion and improving human physique, so the choice of it can be carried out with confidence.