0 1, first clean the persimmon, put it in a clean and cool place to dry, then remove the pedicels of the persimmon, disinfect the persimmon container and dry it, and spread a layer of clean cotton yarn on the bottom of the container.

02. Cover the inner lining of the vessel with a layer of plastic cloth, and put the persimmon into the vessel; After the persimmon is put away, cover it with a layer of cotton yarn, cover the container with a dustproof net and put it in a clean and mosquito-free place.

03. After persimmon is naturally fermented in a vessel for one to two months, if you smell the sour taste of vinegar in the vessel, just look at whether there is a milky and translucent vinegar coat on the persimmon liquid in the vessel. If yes, the first fermentation was successful.

04. Pour persimmon vinegar into a sterilized and dry bottle and seal it. Choose a shady mound and dig a pit more than one meter deep. Bury the vinegar bottle until persimmon vinegar is completely fermented. The color indicated at this time is as transparent as red wine.

Persimmon vinegar practice 2,

1. Wash persimmons, remove pedicles and cut into small pieces.

2. Prepare a large porcelain jar, put the cut persimmon blocks into the porcelain jar, sprinkle a layer of sugar on the persimmon blocks, and then put another layer of persimmon blocks into the jar in this order.

3. Put it away and cover it. A week later, there will be a layer of vinegar bacteria on it, and the persimmon has been fermented successfully.

4. Keep vacuum during fermentation, otherwise persimmon will stink and fermentation will fail.

Persimmon vinegar practice three,

1, Preparation: Wash the ripe and fresh persimmons with clear water, dry them in the shade in a dust-free and pollution-free environment, and remove the persimmon stems after drying in the shade.

2. Pre-fermentation: sterilize and dry cotton yarn, cylinder and bamboo basket, line the bottom of bamboo basket with 1-2 layers of cotton yarn, and then line it with a layer of plastic cloth, then feed, cover the whole cylinder head with a dust cover, and put it in a pollution-free and mosquito-free place for 1-2 months of natural fermentation.

3. Note: Don't move for two months. When you smell acetic acid, take down the bamboo basket and observe whether there is any vinegar coat in the jar.

4. Post-fermentation: pour the persimmon vinegar stock solution into a sterilized bottle with a wooden spoon or a plastic spoon and seal it, and bury it in a pit below 1 m in the shade. Note: Metal spoons are not allowed.