Traditional persimmon vinegar's brewing method is to hand-pick the naturally mature and undamaged wild persimmons, clean and air-dry, put them into a traditional big pottery jar, seal the jar, and make them by natural fermentation over the years. The brewed persimmon vinegar has a unique flavor and a rich taste. Color, fragrance and taste are all good. Here is a common practice in persimmon vinegar:

Step 1: Choose persimmons, and choose fresh and mature persimmons with smooth appearance and no bad spots.

Step 2: Wash the persimmons. Wash the persimmons with cold boiled water, then scald the persimmons with boiling water and dry them with a clean cloth.

Step 3: Brush the fermented small water tank, scald it with boiling water, and dry it with a cloth.

Step 4: put the washed persimmons into the jar,

Step 5: finally, seal the mouth with a plastic bag! Be sure to seal it and let it open for one year.

Step 6: Finished product drawing

matters need attention

1, home brewing should pay attention to the quality of persimmons, and try to choose mature and smooth persimmons that are easy to clean.

2, put it in the jar must be sealed, otherwise it is easy to rot.

3. persimmon vinegar is brewed at home, and it is better to store it for more than one year, and the fragrance is more pure.