Process: cleaning persimmons - shade drying - remove persimmon tips - topping (fresh persimmons) - fermentation (1 ~ 2 months) - finished product (persimmon vinegar original)
The ripe fresh persimmons (no (no rot) picked and washed with water, placed in a dust-free and pollution-free environment in the shade, and then put on sanitary gloves to gently remove the persimmon tip.
Sanitize the cotton gauze (boiling water or pressure cooker), disinfect the tank and the bamboo building with boiling water
After the tank and the bamboo building are disinfected and dried, use the cotton gauze to line the bottom of the bamboo building with 1~2 layers, and then use the plastic sheet to line the surrounding area inside the bamboo building with a layer of plastic cloth, and then it is ready to be loaded with materials, and then use the cotton gauze to cover on top of the materials, and then use the dust cover to cover up the whole tank. It should be placed in a pollution-free and mosquito-free place. After 1 to 2 months of natural fermentation, the tank inside the persimmon water is drenched persimmon vinegar liquid, these two months do not move it, such as when you can smell the sour taste of vinegar, take down the bamboo building, look at the top of the tank persimmon water there is a layer of milky white translucent things (vinegar clothes), if there is proof of success, this is the pre-fermentation. But it will not be too acidic, with a sweet flavor. The color is as transparent as red wine.
The key is the next step, late fermentation. That is, to make aged vinegar. The aged vinegar made in this way can be stored for several years
Use a wooden or plastic spoon (note: never use metal) to pour the original persimmon vinegar into bottles (sterilized) packaged and sealed, and dig a pit of less than 1 meter in a cool place to bury it. This is the late fermentation, dig as you go, it's that simple.
Note: The color of persimmon vinegar made from fully ripe persimmons is as transparent as red wine, and the color of persimmon vinegar made from not fully ripe persimmons is green (after post-fermentation to be as transparent as red wine), and the longer the storage time, the deeper the color. But there are sediments, which is normal.