1, first of all, let the cooked rice cool, clean the utensils and dry them, as shown below.
2. Put 2 bowls of rice, 2 bowls of cold boiled water and 3 spoonfuls of sugar into a container, mix them evenly and put them directly into an enamel fresh-keeping jar for use.
3. Then seal it and store it at room temperature in the dark for half a year (plastic wrap is added because the cover is transparent and covered with cloth to avoid light).
4. After half a year, take the supernatant, and the bottom is bad (the raw materials can be used again if it is bad). Add a spoonful of brown sugar (or some cold boiled water) to the clarified liquid, seal it and let it stand for 3 months, and it will be sour.
5. It's best to drain it before bottling, and the transparent and mellow rice vinegar can be eaten. The picture below shows the prepared rice vinegar.