You can use no glutinous rice or add a little glutinous rice. You can choose according to your own needs. Cook the selected rice and let it cool. What I'm talking about here is mainly rice vinegar, so the main ingredient is rice, and the raw materials for vinegar in different regions are different. You can also choose starch-rich crops such as potatoes as the main raw materials, and sorghum is also often used to make wine and vinegar.

2. Mix rice and sugar in a certain proportion.

Vinegar brewing is not a simple process. You can choose a small amount of raw materials to try at first, which is easier to succeed. Mix two bowls of rice, two bowls of cold water and three spoonfuls of sugar, and stir well.

3. Put the mixed raw materials in a sealed jar and put them in a cool place.

Remember to use a glass jar or a ceramic jar to seal the jar, and remember not to seal it with plastic products. Vinegar belongs to organic matter, while plastic is mainly polypropylene, which will dissolve in organic matter. Eating this kind of food for a long time will make people dizzy, headache, nausea and memory loss.

The raw materials are sealed and placed in the dark to prevent vinegar from aging under the action of oxygen in the air and ultraviolet rays from the sun, which makes the raw materials deteriorate and taste bad.

4. After half a year, take out the sealed jar and extract the vinegar.

Half a year later, when you open the sealed can, you will see a layer of fermented grains on the surface, commonly known as "vinegar moth" and scientifically known as Acetobacter mucilaginosus. At the same time, there will be a smell of wine and vinegar mixed together. The surface is covered with vinegar moths, and the bottom is rotten. Bottom drainage.

5. The liquid taken out is purified and refined.

After draining the distiller's grains, let the remaining liquid stand overnight, and a layer of clear liquid will be found on its surface the next day. Take out the clear liquid, add brown sugar and cold boiled water to continue fermentation for three months, and then filter to get mellow vinegar.

It is best to keep the temperature at 25-35℃, which is the most suitable growth temperature of Acetobacter mucilaginosus, and it cannot exceed 55℃, otherwise the bacteria will lose their activity and the fermentation process will not be carried out.

6. Use the remaining grain in the tank for the next brewing.

Don't treat the drained dregs as garbage, you can continue to add the raw material fermented vinegar, which makes no difference. The dregs are white and yellow, and the drained liquid is brown. It is similar to the distiller's grains we usually drink, but there are still differences. It is best not to eat directly.

Extended data:

Acetobacter mucilaginosus is the main component of vinegar moth, which is an aerobic bacteria. Under aerobic conditions, glucose is oxidized to gluconic acid, and then further oxidized to ketogluconic acid, which is the precursor of vitamin C.

Acetobacter mucilaginosus is also suitable for growth in acidic environment, with the optimum growth temperature of 25-30℃ and the growth temperature range of 7-40℃. At 55℃, it can kill 10 minutes. Therefore, when bacteria are cultured, they must be cooled in water first, and then poured into the culture tank. When Acetobacter mucilaginosus is cultured alone, although it also forms a biofilm, when it is co-cultured with yeast, it can only form a thicker biofilm.

References:

Baidu encyclopedia-vinegar moth