2. First, wash the barley, and then soak it in well water for one night. The next day, put the soaked barley in a pot with water and cook it over high fire.
3. When boiled to a certain extent, it is necessary to stir once and change the water. Pick up the barley and drain it. Change the pot to clean water, less than the first time.
4. Put the drained barley into the pot and cook it. Just pour the top into the bottom of the pot, and the bottom of the pot is on the top. This can prevent barley from being cooked to varying degrees and ensure that a pot of wheat is cooked thoroughly. It is very important to master the temperature in this process. When the water in the pot is almost dry, it is necessary to remove the open flame and leave only a little charcoal fire.
When the moisture of barley is almost dry, and the barley at the bottom of the pot is slightly yellow, it is time to turn off the fire. Barley was poured into the dustpan one by one, and all the rooms became hazy. When the wheat in the dustpan is still warm, you can mix it.
6. After the koji is mixed well, put the barley into a big bamboo basket for fermentation. Around the bamboo pole, cover it tightly with some linen and cotton.
7. Barley is fermented in a bamboo basket for two days and then slowly fermented in a crock. Fermentation time varies with seasons. Generally, it takes half a month in warm spring and summer and one month in cold autumn and winter. During fermentation, it should be turned once a day, from one tank to another, with different speeds. During this period, it is necessary to observe whether the barley fermentation is normal, and the barley with normal fermentation feels cold. If it is hot, it means that this bottle of barley has gone bad and can't be used any more. Another observation method is to smell that normal fermented barley has a faint scent of sour taste, while deteriorated barley is sour and smelly.
8. Barley should not be stained with oil and salt from cooking to fermentation, otherwise it will be sour. After barley is fermented, you can add water to the tank and then filter the water out, which is white vinegar. The color of white vinegar looks a little yellowish, probably because it is lighter than other sour vinegar, so it is called white vinegar. Usually, two glasses of water can be added to a can of wheat. The first glass of water is the first cup of vinegar, which is sour and the second cup is weak. You can choose according to your own taste when eating.