If we see that there is a layer of vinegar coat (a milky translucent thing) in the bottled persimmon vinegar we buy in our life, we don't have to pay attention to its existence, because the vinegar coat has the function of protecting the quality of vinegar (only its existence can prove that vinegar has not deteriorated).

Our vinegar was first produced in the Western Zhou Dynasty. Fruit vinegar was produced in the Northern Song Dynasty after grain vinegar. At that time, there was a place called Shanzhou in the west of Henan Province. There are many persimmons in Shan County. By chance, the minister of Kaifeng visited the local area and found that the local people had their own habit of brewing vinegar. Historical records record that "taste it: sour and mellow, slightly fruity, look at it: clear, slightly persimmon red, smell it: sweet and sour, slightly bouquet." So I tried to bring it to the capital of song dynasty and give it to the emperor in the palace. The emperor was very happy. So it was named tribute vinegar. " Tribute vinegar was passed down by Jia Houren, and its brewing history gradually expanded to Shanxi, Henan, Shaanxi and other nearby areas.

Persimmon vinegar and apple vinegar have always been a necessity for Shaanxi people. Once, every household made several cans of vinegar to eat and drink. Now, with the development of economy, some large modern fruit vinegar factories have been established, and their products are also exported at home and abroad. In addition, with the improvement of people's living standards, the demand for traditional food is increasing, and the traditional fruit vinegar brewing industry is also re-emerging.

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 after late fermentation can it be as transparent as red wine). The longer it is stored, the darker it will be. But there are deposits, which is normal.

The practice of farmer persimmon vinegar seems simple, but it takes a long time and requires relatively high environment, so it is troublesome in general, which is also the main reason why farmers make less and less vinegar. Most of the products sold in the market are persimmon vinegar blended or catalyzed by factories, which can be produced in just a few days or a day, which is incomparable with the raw materials and flavor made by farmers. Persimmon vinegar is a cave vinegar cellar handed down from Jia Jiajin's tribute vinegar, which is the most authentic and has little output at present. ? Jia's vinegar cellar, together with the world-famous Italian attic vinegar cellar, Japanese field vinegar cellar and workshop vinegar cellar, is called one of the four oldest vinegar cellars in the world.