Tool/material: persimmon.

1, prepare a small jar, disinfect the jar with boiling water, and then dry it.

2. Wash the persimmon, dry the persimmon with sterilized gauze, and then dry the persimmon.

3. Put the persimmon into a small jar.

4. Cover the lid after sealing with sterile plastic sheets. Put it in a clean and dark place for fermentation. Be careful not to open the lid halfway.

After five or eight months, the persimmon fermentation is finished. Then pour as much pure water as the vinegar in the small jar. Stir with a sterile rolling pin, let stand overnight, and filter out the vinegar. Use the same method to carry out the second static filtration until you feel satisfied.