Now is the ripe season for persimmons. Because the road traffic in many places is inconvenient, persimmons can't be sold, so people in rural areas make persimmons into persimmon vinegar, which is very nutritious! Now let's see how to make persimmon vinegar:

I. Production materials

Non-toxic plastic cloth (used for food packaging), cotton yarn (thin cloth), big jar baked by farmers, snakeskin bag.

Second, the method steps:

Persimmon cleaning-drying in the shade-removing persimmon stems-feeding (fresh persimmons)-fermentation (1~2 months)-finished product (persimmon vinegar stock solution) Pick ripe fresh persimmons (not rotted), wash them with clear water, dry them in the shade in a dust-free and pollution-free environment, and then gently remove persimmon stems with sanitary gloves.

The key is the next step, late fermentation. That is, to make it old vinegar. The aged vinegar made by this method can be stored for several years.

Sterilization of cotton yarn (scalding with boiling water or using pressure cooker). When the tank and bamboo building are disinfected, wash the tank and bamboo building with boiling water. After disinfection and air-drying, cotton yarn is used to cover the bottom lining of 1~2 layer of bamboo building, and then a layer of plastic cloth is used to line the periphery of bamboo building for loading materials. After loading, the whole cylinder is wrapped in cotton yarn. Put it where there is no pollution and mosquitoes. After 1-2 months of natural fermentation, the persimmon water leached from the tank is persimmon vinegar stock solution. Don't touch it for two months. When you can smell the sour taste of vinegar, take down the bamboo house and see if there is anything milky and translucent (vinegar coat) on the persimmon water in the jar. If it proves to be successful, this is pre-fermentation. But not too sour, sweet. The color is as transparent as red wine.

Use a wooden spoon or plastic spoon (note: never use metal) to pour persimmon vinegar stock solution into the bottle (sterilized), package and seal it, and dig a pit below 1m in the shade for burial. This is post-fermentation, as simple as digging.

Third, matters needing attention

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), and the longer it is stored, the darker it will be. But there are deposits, which is normal.