The traditional brewing method of persimmon vinegar is to hand-pick naturally ripe and undamaged wild persimmons, wash and dry them naturally, put them into the traditional large earthenware vat, smother the vat and keep it closed, and brew them through 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 good, and in the air for a long time easy to produce vinegar film (acetic acid bacteria and yeast cohesion).

Ingredients ?

Persimmon

Cool white water or pure water

Jar

Homemade persimmon vinegar practice ?

Select persimmons

Wash persimmons with cool white water, then clean cloth with boiling water to dry the persimmons, and peel off the bad places

Brush the small water jar clean, and dry it with boiling water

Put the persimmons in the jar

Finally, use a plastic bag to seal the mouth and it will be ready! Waiting for next year's Qingming Festival to open the tank ~

After half a year, the vinegar is finally ready