1, preparation: wash the ripe fresh persimmons with water, put them in a dust-free and pollution-free environment to dry, and remove the persimmon tips after drying.

2, pre-fermentation: the cotton gauze, cylinder, bamboo basket disinfection and drying, in the bottom of the bamboo basket lined with 1-2 layers of cotton gauze, lined with a layer of plastic sheeting around the material, the material on the end of the cotton gauze cover, and then use the dust cover to cover the entire tank, placed in a non-polluting mosquito-free place to carry out the natural fermentation of 1-2 months.

3, attention: can not be moved within two months, such as smell the acetic acid flavor, take down the bamboo basket, observe the tank with or without vinegar coating.

4, late fermentation: with a wooden or plastic spoon, the original persimmon vinegar into the disinfected bottle for sealing, buried in the shade in a pit of less than 1 meter, note: you can not use a metal spoon.