Materials: Mature and healthy fresh persimmons, nontoxic plastic sheets, cotton yarn, jars and containers.

Exercise:

(1) First, wash the persimmons, put them in a clean and cool place to dry, and then remove the persimmons;

(2) sterilizing and drying the persimmon container, and spreading a layer of clean cotton yarn on the bottom of the container;

(3) cover a layer of plastic cloth on the inner lining of the vessel and put the persimmon into the vessel;

(4) Cover the persimmon with a layer of cotton yarn after putting it away, cover the container with a dustproof net and put it in a clean and mosquito-free place;

⑤ 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 white translucent vinegar coat on the persimmon liquid in the vessel, and if there is, the first fermentation is successful;

⑥ Pour persimmon vinegar into a sterilized and dry bottle and seal it, choose a cool mound to dig a pit more than one meter deep and bury the vinegar bottle;

⑦ After persimmon vinegar is completely fermented, the color indicated at this time is as transparent as red wine.