Hello everyone, if you don’t know much about how to make persimmon vinegar, it doesn’t matter. Today, this website will share with you the knowledge about how to make persimmon vinegar, including homemade persimmon vinegar. The problems of the methods will be analyzed for everyone, and I hope it can solve everyone\’s problems. Let\’s get started!
Contents of this article
- How to make Shaanxi persimmon vinegar
- How to make persimmon vinegar at home
- How to make homemade persimmon vinegar
- How to make homemade persimmon vinegar
- Detailed method of making persimmon vinegar and the required raw materials a>
- How to make persimmon vinegar
1. How to make Shaanxi persimmon vinegar
1. First, wash the freshly picked or purchased astringent persimmons and put them into a clean large vat. , after sealing the cylinder mouth, place it in a cool and dark room. This process takes about 5-6 months. Fresh persimmons are on the market in the fall, and this step should be done in the spring and summer of the following year. When the hot summer comes, the aroma of vinegar will fill the entire vat.
2. Open the vinegar tank, and the next step is to separate the vinegar liquid from the persimmon sauce. This step is called \”filtration\”. After opening the jar, use a clean rolling pin to stir the vinegar and sauce together, then add about half of the pure water of the whole persimmon sauce, stir evenly and let it sit overnight. You can start filtering the next day.
3. Filtering uses traditional filtering methods. The Shaanxi area uses a primitive large tank to filter persimmon vinegar. There is a deep opening below and a screen on the opening. In this case, the drying screen can be opened directly to slowly filter. The filtering process is very slow and you need to wait slowly.
4. After filtering for the first time, continue to add water to the tank. The amount is still half of the total sauce. It also needs to be left overnight before continuing to filter. .
5. After repeating this for the third time, the acidity of the persimmon vinegar is no longer so strong and high. You can taste it at this time. If you still want to wantIf it has that sour taste, you can continue to filter it a few times until there is no smell.
6. Filter the persimmon vinegar, and then put it in clean and sterilized bottles. It is best to use glass bottles, and then place it in a cool place or It\’s in the refrigerator and you can take it out anytime you want to drink.
1. Persimmons need to be washed or not, but they will be cleaner if washed. There is no need to remove the stems when washing persimmons.
2. When using a jar, it is important to use a permeable sand jar, which is the kind of pickle jar we use at home.
3. After sealing the persimmons, in the spring of the second year, when the weather is warm, the fruity aroma of the persimmon vinegar will slowly come out, which is normal. Phenomenon.
4. Note that except for persimmons, nothing else can be put in.
5. One pound of persimmons can brew more than 2 pounds of vinegar.
After washing the persimmons, seal them and store them, then let them ferment naturally. This process takes about half a year, that is, 6-7 months. The persimmons are fermented for a long time and become persimmon sauce, which is then slowly filtered into persimmon vinegar.
2. How to make household persimmon vinegar
2. Preparation A clean glass jar without water or oil
3. Put the dried persimmons into the glass jar
6. After four months, open the lid, pound the persimmons, and keep them for another two months. The white substance on the persimmon is vinegar coating.
7. When the time is up, filter the persimmon vinegar with gauze
3. How to make homemade persimmon vinegar
The overall steps for making persimmon vinegar are: persimmon fruit → selection → cleaning → peeling → core removal → deastringency processing ① → Cut into pieces → Press → Persimmon juice → Sterilization ② → Alcoholic fermentation ③ → Acetic acid fermentation ④ → Sterilization ② → Aging ⑤ → Vinegar pouring → Filtration → Finished product.
4. How to make homemade persimmon vinegar
1. Wash the fresh persimmons , remove the persimmon stems after drying in the shade.
2. Line the bamboo basket with cotton gauze and the cylinder, disinfect with boiling water and let dry.
3. Pour the original solution of persimmon vinegar into a sterilized glass bottle, seal it and ferment it in a cool place.
5. Detailed methods and raw materials required for making vinegar from persimmons
Ingredients: fresh red hard persimmons, large vats, bamboo baskets, and large basins.
1. Choose persimmons. After the frost in October, red fire crystal persimmons are selected from the persimmon trees, picked and placed in bamboo baskets.
2. Wash the persimmons. Put the freshly picked persimmons into a large basin and wash them with spring water from a deep well.
3. Drying persimmons. Place the washed persimmons in a bamboo basket and place them in a cool place to dry the moisture on the persimmons.
4. Put the persimmons into the tank. The dried persimmons are put into clean large tanks one by one.
5. Seal the cylinder. After the persimmons are put into the large vat, the mouth of the vat is sealed with plastic wrap and left to rest, waiting for natural fermentation. After the wheat harvest season of the second year, the vinegar drenching process begins. After the vinegar is drenched, you can taste fresh persimmon vinegar.
6. How to make persimmon vinegar
1. First, make persimmon vinegar Clean, dry in a clean and cool place, remove the persimmon stems, sterilize and dry the container containing the persimmons, and put a layer of clean cotton gauze on the bottom of the container.
2. Line the container with a layer of plastic cloth and put the persimmons into the container. After the persimmons are placed, cover them with a layer of cotton gauze and place them in the container. Cover the utensils with dust-proof nets and place them in a clean and mosquito-free place.
3. After the persimmons have fermented naturally in the container for one to two months, if you smell the sour smell of vinegar in the container, look at the persimmons in the container. Is there a layer of milky white translucent vinegar coating on the liquid? If so, it is the first time it appears.The fermentation was successful.
4. Pour persimmon vinegar into a sterilized and dry bottle and seal it. Choose a cool mound to dig a pit deeper than one meter and bury the vinegar bottle. Add it and wait until the persimmon vinegar has completely fermented. At this time, the color will be as transparent as red wine.
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