The fermentation and production process of ancient tribute green oranges includes the following steps: 1. Picking: Select green oranges with firm texture and slightly green skin as raw materials.

Green oranges usually ripen in the summer, so choose ripe but not hard oranges when picking.

2. Washing: Wash the picked oranges thoroughly with water to remove surface dirt and impurities.

3. Processing: Chop or crush the oranges, you can use tools such as stone mortars or cutting boards for processing.

This step is designed to break down the orange cell walls and facilitate the fermentation process.

4. Fermentation: Put the processed oranges into a container for fermentation.

Usually, this process needs to be carried out in a warm and humid environment to facilitate the growth and reproduction of fermentation bacteria.

5. Stirring: Every once in a while, the fermenting green oranges need to be stirred to promote uniform fermentation and gas release.

6. Storage: The fermentation process usually takes several weeks to several months, depending on fermentation temperature and conditions.

Once the green oranges have finished fermenting, they can be stored in a dry, ventilated place.

Fermented green oranges, a tribute in ancient times, are a sweet and sour food used in cooking and eating.

It can be used as a stand-alone taste experience or used to flavor and blend other dishes.

These fermented green oranges were often regarded as a treasure in ancient times, a way to enjoy delicious food and increase appetite.

It is worth mentioning that the ancient fermentation process may be different from modern fermentation technology, and the specific details will vary depending on the era and region.