When he finished brewing wine, the distiller's grains were wasted. In the Eastern Zhou Dynasty, food was so scarce that distiller's grains were reluctant to be dumped. Du Kang put the distiller's grains into a vat, which is now a clay pot. Du Kang's son Heita is responsible for pouring distiller's grains into a big jar, putting it in the open air, covering it with a lid and straw. Because in the north, when it snows in winter, the jar will be covered and exposed to the sun in summer. Heita thinks that distiller's grains take up space and are useless, and she doesn't know what to do. One night, I dreamed that the fairy told him not to worry about the distiller's grains. 2 1 days later, the best gift will be given to you, and these distillers' grains will become treasures. 2 1 day later, Heita opened the straw and the lid, and a fragrant and sour smell came to my face. These sour and vinegar noodles are used by Heita, and everyone who has eaten vinegar noodles thinks it is delicious.
We are an ecologically civilized country, and our ancestors mastered various fermentation technologies. Starting from Heita, the fermentation method of vinegar was explored and the medicinal value of rice vinegar was found. First, the reason for brewing vinegar. Commercial vinegar purchased in the market will undergo heat treatment before leaving the factory, which will play a role in sterilization and clarification. However, this treatment will kill many probiotics and greatly reduce the nutritional value of vinegar. First, what rice can make good vinegar? Using brown rice as vinegar is more fragrant and mellow. 1. After washing the brown rice, soak it in clear water for 40-60 minutes to make the brown rice fully absorb water. Cook brown rice into brown rice according to the daily cooking method. * Other rice, such as glutinous rice, is also very good. Glutinous rice is very nutritious and produces more vinegar. 2. Use a pair of clean and oil-free chopsticks to break the cooked brown rice and spread it out to dissipate heat. 3. Saccharification. When the brown rice is completely cooled, add the sweet distiller's yeast and mix it evenly into the rice, then put it in a jar and let the distiller's yeast start to decompose the rice. The first stage of saccharification takes about 7 days. Because everyone's living environment and temperature are different, saccharification time is not exactly the same. The saccharification time depends on climate and temperature. High temperature saccharification is fast and low temperature saccharification is slow. The fermentation time may need to be extended to about 10 day in a cold place. Saccharification is the taste after natural fermentation, and no extra sugar is needed. 4. alcoholization. After saccharification, cold boiled water can be added, and the ratio of water to rice is 3: 1. After pouring water, seal the cylinder. It will be vinegar in about 4-5 months. After a long period of brewing, the aroma of vinegar will be more intense and the taste will be more mellow. Brown rice vinegar brewed from pure grain will have some suspended matter, which is the product of harmless microorganisms and rice decomposition and can be eaten with peace of mind. If vinegar is exposed to sunlight, sensory microorganisms will secrete dark brown pigment, and the color of vinegar will gradually change from golden yellow to brown, which is normal. If it is found that the vinegar turns black, or some miscellaneous bacteria appear on the surface, it means that the vinegar is broken. II. Precautions for fermented vinegar During your stay in fermented vinegar, you should pay attention to the following points: 1. Selection and dosage of raw materials To make vinegar, you must choose good raw materials (1) rice selection 1 brown rice, and you can choose organic brown rice or ordinary brown rice. ② Black glutinous rice ③ White glutinous rice is not limited to these three kinds, but these three kinds are relatively better. If you can't find these three kinds of rice, you can go to the market to buy some coarse rice and try not to choose refined white rice. Vinegar fermented from high-quality crops has many other rich nutrients besides strong acidity, full taste and harmonious sweetness. Smell, elegant rice fragrance, natural fragrance, not very pungent, very choking. (2) The dosage of raw materials is related to the depth of vinegar. If you use less rice and add more water, the newly cooked vinegar tastes sweeter and has lower acidity. Soaking fruits and vegetables with this vinegar is easy to provoke miscellaneous bacteria and make the whole jar of vinegar go bad. Therefore, the ratio of rice to water must be strictly controlled. In the normal brewing process, unless the raw materials are infected by miscellaneous bacteria, there should be no rancid smell. With the invasion of miscellaneous bacteria, the whole jar of brown rice will be consumed by miscellaneous bacteria, and the acetic acid bacteria will die, rot and stink. Once this happens, the whole bottle of vinegar must be emptied and inedible.
2. Quality of brewing water When brewing vinegar, you must pay attention to hygiene. If you have a water purifier at home, be sure to use filtered water. Well water, spring water, groundwater and so on are not good. Because some water quality is excellent now, it may be polluted if it flows over the surface, so it can't be used. If tap water is used, it is necessary to consider whether chlorine is added excessively. It is suggested that you use pure or filtered tap water, boil it in an oil-free kettle, let it cool, and then pour it into a jar to mix with ingredients. The container for boiling water can't contain oil or salt, so you must boil water in a separate pot to cook the vinegar-making water. * Even canned mineral water must be boiled before use and then cooled. Cook in any container, cool in any container, and don't pour into other containers.
3. Brewing container (1) Pots and jars made of pottery are the best, but they are not suitable for beginners. Because pottery pots can't be used for vinegar as long as they are vinegar once and have mixed bacteria. Because there are many breathing holes in the clay pot, those breathing holes will contain miscellaneous bacteria, which will pollute the vinegar again when making vinegar. Pots can breathe naturally through capillary action, and at the same time, an ecosystem of natural convection circulation can be formed in the pots. The whole clay pot is round, and there will be breathing flow. All microorganisms will metabolize comfortably in clay pots.
(2) The glass jar should not have a faucet, but it must have a spiral mouth and can be sealed. Beginners are more suitable for wide-mouth glass containers. Because the whole brewing process, the process of alcohol fermentation and vinegar fermentation will produce the phenomenon of thermal convection. Invisible microorganisms are active in containers, so let them circulate. If you want to circulate, you must breathe. The mouth of the container is too small for microorganisms to breathe, so vinegar can't be made successfully. So in the process of standing, we will let the whole cylinder of brewing liquid ferment evenly. With the wide-mouth container, acetic acid bacteria in the air can enter the ingredients in the jar, so that the ingredients in the jar can be fermented and circulated better. If you want to help them ferment more thoroughly, you can shake the container when you have time. For beginners, it is necessary to observe the fermentation from time to time. With the glass container, the brewing process can be observed intuitively. If you use clay pots, you can't see the brewing process. * Stainless steel and plastic containers are not suitable for holding vinegar. It must be reminded that in the process of vinegar fermentation in stainless steel and plastic containers, acetic acid will dissolve toxic substances in stainless steel or plastic, and the vinegar made is toxic and harmful to human body. 4. Environmental temperature and hygiene, air circulation In the fermentation process of fermented vinegar, temperature is a very important factor. Microorganisms in vinegar are afraid of heat and cold, so moderate temperature is more suitable for fermentation. High temperature accelerates the metabolism and fermentation of microorganisms, so the time in fermented vinegar in summer is very short. It takes a long time to brew because of the cold weather in winter. * You can't make vinegar when you go back to Nantian, because there are a lot of mixed bacteria in the air in this weather, which will pollute containers and ingredients. Just at room temperature, 15-35 degrees, you can make vinegar. Don't put vinegar in the sun, don't put it in the open air, be sure to keep it cool. If the temperature is too high, it is difficult for beneficial bacteria in vinegar to stop the spread of harmful microorganisms. When the temperature is too low, the microbial activity decreases and the fermentation is not good. So pay attention to the fact that the sun can't shine directly on the vinegar jar. Fermented vinegar's vats should be kept indoors, such as kitchen, bedroom and attic, as long as they are not directly exposed to the sun. When you are indoors in fermented vinegar, you must pay attention to ventilation. Because Acetobacter needs oxygen. Do not put the vinegar jar in the dusty space covered with cobwebs, and pay attention to the sanitation of the environment. We can gently cover the vat with some straw or cloth. * * During the whole brewing process, oil, salt and raw water shall not be touched. If you brush the jar, you must dry it for 3-4 days before you can use it, because the pottery jar has pores and will hide raw water. In the process of cooking, it is also emphasized that you can't touch oil. You can't get raw water on your hands. Each of the above factors will affect the success or failure of brewing.
3. What is the ratio of1.Qu? Answer: Use it according to the instructions in the ditty. 2. What is the ratio of water to rice? A: Water: meter =3: 1. The rice here refers to the cooked rice plus the weight of all the ingredients obtained after the fermentation of koji. 3. Do you start to seal the container after putting it away? A: After all the ingredients are put into the container, they need to be sealed, but not too tightly. Buy some 12 medical gauze masks, sew several masks together, lay the mouth tightly, and then tie them tightly with rubber bands. Not only is the hoop tight, but it is also convenient to re-seal it once in a while. If you feel that the environment is not good, it doesn't matter if you don't open it after sealing the cylinder. Is the rice cooked soft or hard? A: It's not good to be too hard or as soft as porridge. Just like ordinary rice, it is good to be neither soft nor hard. 5. Can northeast organic white rice be used as raw material? Answer: Mite in the northeast is better and produces more vinegar. 6. How long does it take to brew and how long can it be drunk? Answer: It takes about 4-5 months depending on the local temperature and the location of the vinegar jar. How many kilograms of rice can a 7.20 kg jar cook? A: Just about 3-4 kg of rice, just 3 kg, don't cook too much. Don't do too much when you try for the first time because you are just beginning to learn to do it and you are not sure. 8. Can black, white and glutinous rice be mixed together? A: I suggest that you don't mix several kinds of rice, because you can't taste the unique taste of vinegar made of various kinds of rice. In addition, these three kinds of rice will not be cooked together, so some are cooked and some are not cooked, so it is not easy to make successful vinegar. 9. Will fragrant glutinous rice taste better? A: Sweet glutinous rice is good for vinegar. 10. Why use brown rice? A: On the one hand, because brown rice has germ, on the other hand, there is a thin coat on the surface of brown rice, which is rich in nutrition, especially rice bran, which is rich in B vitamins, minerals, amino acids and fatty acids. White rice lacks these nutrients. 1 1. Should the cooked rice be completely cold? A: Yes. Because if the temperature is not suitable, the strains contained in sake koji will be killed. Unless you have a good grasp of the temperature, you can air it to the right temperature, and it doesn't have to be completely cold. 12. Can red brown rice be used as vinegar? Yes, very good. 13. Types of sake koji. A: Daqu is divided into red koji and white koji. We use white songs when we make vinegar. It is suggested that Shanghai distiller's yeast and Nanning distiller's yeast should be half each. 14. How to seal the cylinder? Answer: you can't seal the bottle with its own lid, because if it is completely sealed, the acetic acid bacteria can't breathe. Instead, it is sealed with a 12 layer medical mask. If your mouth is big, you can buy more masks, sew them with needle and thread, then cover the bottle mouth and tie them tightly with rubber bands. You should buy a medical 12 layer mask at the drugstore, because it has been disinfected. In this way, oxygen can enter and harmful bacteria in the air can be effectively blocked. * Don't cover the bottle mouth with medical gauze, such as washing old clothes and dressing wounds, because there is no guarantee that there will be no bacteria, let alone success. 15. How to wash your hands to ensure that your hands are free from cosmetics and raw water? A: The process of washing hands is very important, and you should also wash under your nails. Use the seven-step washing method to thoroughly clean your hands. The specific method can be Baidu. 16. Do you still wear a condom after using gauze? Answer: After sealing with gauze, you can gently buckle the cover on it, without covering it and completely tightening it.
I'll teach you how to make apple vinegar next time!