First, persimmon vinegar must choose ripe dark red persimmons for brewing.
The main reason for the quality difference in persimmon vinegar is the selection of persimmons at the beginning of brewing. Persimmons generally mature after the first frost. At this time, persimmon is moistened by natural light and rain, and its sweetness is full, which is more conducive to fermentation. The color, fragrance and taste of brewed persimmon vinegar will generally reach the best. Immature persimmons, if used as vinegar, are not only yellow in color but also astringent in taste.
Second, persimmon vinegar brewing container had better choose ceramic cylinder.
The reason why we don't choose iron ware, bronze ware, aluminum products or plastic barrels as containers is that they will all react with persimmon vinegar, an acidic substance, leading to deterioration and pollution of persimmon vinegar. The characteristics of ceramic cylinder make up for this deficiency, and it has good thermal insulation, which provides a constant temperature place for persimmon vinegar's fermentation.
Third, persimmons must be cleaned and dried before they can be sealed in the jar.
Brewed in persimmon vinegar, is it used for vinegar, health care, seasoning, etc. It is directly related to eating. As the saying goes, illness comes from the mouth, so we must ensure the cleanliness of raw materials from the source. Persimmons must be cleaned one by one after they are picked, then dried in the shade and sealed in a jar, waiting for natural fermentation.
Fourth, when persimmon is fermented, it is best not to open it at will.
The natural fermentation of persimmon in the tank is also a process of precipitation and transformation, which requires a quiet environment. Generally, persimmons are sealed for nearly one year before entering the vinegar pouring process. In this process, the persimmon will gradually soften, the sugar juice will naturally flow out, and a protective film vinegar coat will be formed on the top of the tank. Don't open them often because of curiosity, which will affect the fermentation state of persimmons, thus affecting the quality of persimmon vinegar.
Five, persimmon vinegar must be kept clean when pouring vinegar.
After nearly a year's natural fermentation, persimmon also absorbed the essence of the earth and was nourished by sunshine, rain and snow. This is a long fermentation process. When pouring vinegar, it is best not to choose iron, copper, aluminum or plastic. If you accidentally disturb this natural calm, react with vinegar and destroy vinegar, it will not be worth the candle.
In addition to utensils, people who pour vinegar should also keep their hands clean, wear masks, and never wash their hands with detergent or soap before pouring vinegar, because it will remain on their hands more or less, which will easily damage the quality of vinegar.