Method for making peasant rice vinegar
1, farmers need to prepare rice or glutinous rice1500g when making rice vinegar. In addition, we need to prepare a sealed crock and a clean wok. It is best to prepare an iron pan for the wok.
2. Heat the prepared wok on the fire. When the wok is heated to 70% to 80% heat, put the prepared rice directly into the wok and stir it constantly while frying. After the rice in the wok is fried to golden brown, take it out and cool it, and then put it directly into the sterilized crock.
3. Prepare pure water or mineral water, and put it directly into a crock. Then seal the cover of the crock, preferably with a proper amount of white lime to prevent air from entering. Then put the crock in a cool and ventilated environment for 7~8 months, when the rice inside can ferment and produce natural rice vinegar.
4. After the rice vinegar in the crock is fermented, take out the filtered liquid and put it into a clean crown for secondary fermentation. At this time, you can add a proper amount of brown sugar and mix it well before storing it. After taking it out for about three months, you can filter it again to get the finished peasant rice vinegar.
5. When making farm rice vinegar, we must be careful not to bring in raw water and grease. We should clean all the used crocks and other supplies, otherwise it will deteriorate during the fermentation process, which will affect the taste and quality of rice vinegar after it is cured, and also affect the success rate of rice vinegar production.
The above is a detailed introduction to the production method of peasant rice vinegar, which can give you a comprehensive understanding of the production methods and steps of rice vinegar. You can make it yourself when you want to eat rice vinegar in the future, but it takes a long time to make it, so try to make preparations as early as possible.