Tools:

Non-toxic plastic cloth (used for food packaging), cotton yarn (thin cloth), a big jar baked by farmers.

(fresh persimmon)-fermentation (6-9 months)-finished product (persimmon vinegar stock solution)

persimmon

Pick ripe fresh persimmons (without decay), wash them with clean water, dry them in the shade in a dust-free and pollution-free environment, and then gently remove the persimmons with sanitary gloves.

Sterilization of cotton yarn (scalding with boiling water or using pressure cooker), washing with boiling water when sterilizing cylinders and bamboo buildings.

After the cylinder and bamboo building are disinfected and dried, put cotton yarn on the bottom lining of the bamboo building 1~2 layer, then put a layer of plastic cloth on the periphery of the bamboo building, and you can feed. After feeding, cover it with cotton yarn, and finally cover the whole cylinder with a dust cover. Keep it in a place free from pollution and mosquitoes. After 6-9 months of natural fermentation, the persimmon water leached from the tank is persimmon vinegar stock solution. Do not touch it for two months. When you can smell the sour taste of vinegar, take down the bamboo house and see if there is a milky translucent thing (vinegar coat) on the persimmon water in the tank. If it is proved to be successful, this is pre-fermentation. But not too sour, sweet. The color is as transparent as red wine.

The key is the next step, late fermentation. That is, it is made into old vinegar. The aged vinegar made by this method can be stored for several years.

Use a wooden or plastic spoon (note: never use metal) to pour persimmon vinegar stock solution into a bottle (sterilized), package and seal it, and dig a pit below 1 m in the shade to bury it. This is post-fermentation, and it's as simple as digging.

Note: The color of persimmon vinegar made of fully mature persimmons is as transparent as red wine, while that of persimmon vinegar made of incompletely mature persimmons is cyan (it can only be as transparent as red wine after late fermentation), and the longer it is stored, the darker the color will be. But there are deposits, which is normal.

The practice of farmer persimmon vinegar seems simple, but it takes a long time and requires relatively high environment, so it is troublesome in general, which is also the main reason why farmers make less and less vinegar. Most of the products sold in the market are persimmon vinegar blended or catalytically processed by the factory, which can be produced in just a few days or a day, which is incomparable compared with the raw materials and flavor of homemade farmers. Persimmon vinegar, a cave vinegar cellar handed down from tribute vinegar to Jia's, is the most authentic, and the output is very small at present. Jia's vinegar cellar is also known as one of the four oldest vinegar cellars in the world, together with the world-famous Italian attic vinegar cellar, Japanese field vinegar cellar and workshop vinegar cellar.