Traditional white acid is made by slowly fermenting black rice soup in a sour soup bucket. A quick and simple white acid is to knead 300g of old flour used as dough into a ball, put it in a pot, add 5kg of clear water, fully dissolve it, pour it into the pot, set it on fire, stir while heating, then mix 100g glutinous rice flour (also corn flour and soybeans) with clear water and pour it into the pot. After the soup in the pot is boiled, pour it into the jar to seal the mouth and let it stand at a slightly higher temperature for a day or two. White acid with milky white and pure sour taste can be used. Sour soup, like pickle water and brine, is preserved properly, and the more it is preserved, the more fragrant it is.

Please press salt water for the preservation method!