1, picked persimmons into a clean sand jar, seal the mouth and placed in a light sheltered hut, it entered the process of automatic fermentation, this process generally takes about eight months time, but also to the early summer of the second year, in the beginning of the summer into the hot, vinegar aroma will be permeated through the cylinder.

2, open the vinegar tank, the original one by one persimmon has become a fiery red persimmon sauce soaked in vinegar. At this time there is a process to separate the vinegar and persimmon sauce, this process is called "filtering", there is usually a cylinder, the bottom of the cylinder body has a small mother's finger thick and thin holes, the washed straw from the small holes in the past, the cylinder outside the exposure of one or two straw head, and then the persimmon sauce poured into the vinegar will be slowly flowing out of the straw children. Of course, there are many ways to filter out the vinegar in today's conditions, but this is the most primitive and authentic practice, and I always feel that this practice ensures the authentic taste of persimmon vinegar in my hometown.

Brewing method two:

1, tools: non-toxic plastic sheeting (for food packaging), cotton gauze (thin cloth), the farmhouse burned vat a mouthful, snakeskin bag.

2, process: cleaning persimmons - shade drying - to remove persimmon tips - topping (fresh persimmons) - fermentation (1 ~ 2 months) - finished product (persimmon vinegar original)

3, will be ripe fresh Persimmon (no rot) picked with water to wash, placed in a dust-free and pollution-free environment in the shade, and then put on sanitary gloves and gently remove the persimmon tip.

4, cotton gauze disinfection (boiling water or pressure cooker), tank and bamboo building disinfection with boiling water

5, tank and bamboo building disinfection and drying with cotton gauze in the bottom of the bamboo building lined with 1~2 layers, and then use plastic sheeting in the bamboo building around the lining of a layer, you can be on the material, after the material with cotton gauze cover on top, and finally with a dust cover to cover the entire tank. It should be placed in a pollution-free and mosquito-free place. After 1 to 2 months of natural fermentation, the tank inside the persimmon water is drenched persimmon vinegar liquid, these two months do not move it, such as when you can smell the sour taste of vinegar, take down the bamboo building, look at the top of the tank persimmon water there is a layer of milky white translucent things (vinegar clothes), if there is proof of success, this is the pre-fermentation. However, it will not be too sour and has a sweet flavor. The color is as transparent as red wine.

6, the key is the next step, late fermentation. That is, to make aged vinegar.

Practice three, the easiest way to make persimmon vinegar at home Tools needed: Ingredients: natural and non-polluting persimmon Accessories: non-toxic plastic sheeting (used for food packaging), cotton gauze (diluted cloth), the farmhouse burned vat a mouthful of snakeskin bags. Process: 1, cleaning persimmons - drying - remove persimmon tips - on the material (fresh persimmons) - fermentation (1 ~ 2 months) - finished product (persimmon ...