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

Process flow:

Cleaning persimmon-drying in the shade-removing persimmon stalks-feeding (fresh persimmon)-fermentation (1~2 months)-finished product (persimmon vinegar stock solution).

Pick ripe fresh persimmons (no rot), wash them with clean water, dry them in the shade in a dust-free and pollution-free environment, and then gently pick them with sanitary gloves.

Cotton yarn disinfection (boiling water or pressure cooker), cylinder and bamboo building disinfection with boiling water washing.

After the cylinder and the bamboo building are disinfected and dried, the bottom lining 1~2 of the bamboo building is covered with cotton yarn, and then the periphery of the bamboo building is lined with a layer of plastic cloth for loading materials, then covered with cotton yarn, and finally the whole cylinder is covered with a dust cover. Put it where there is no pollution and mosquitoes. After 1~2 months of natural fermentation, the persimmon water leached from the tank is persimmon vinegar stock solution. Don't touch it for two months. When you can smell the sour taste of vinegar, take down the bamboo house and see if there is anything milky and translucent (vinegar coat) on the persimmon water in the jar. If it proves 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, to make it old vinegar. The aged vinegar made by this method can be stored for several years.

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

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