The right way to make homemade persimmon vinegar, how to make persimmon vinegar

The method of making persimmon vinegar is as follows:Tools Raw materials: persimmons.

1. Prepare a small tank, disinfect the small tank with boiling water, and then dry it.

2. Wash the persimmons, dry them with sterilized gauze, and then remove the persimmons to dry.

3. Put the persimmons into a small jar.

4. Seal with sterile plastic cloth and cover the lid. Place in a clean, dark place to ferment. Be careful not to open the lid halfway.

5. The fermentation of persimmons is completed after eight months. Then pour as much purified water as the vinegar in the small jar. Stir with a sterile rolling pin and let it sit overnight before filtering out the vinegar. Use the same method to filter a second time until you are satisfied.

Persimmon vinegar contains proteins, sugars, niacin, pectin, vitamins and minerals. Vitamin C

The content is abundant, 16 times that of apples, and smokers are prone to lose a large amount of vitamin C, so it is suitable for drinking. Persimmon vinegar contains vitamin B1

Nutrients such as vitamin B2, vitamin C, potassium, calcium, magnesium, iron, and carotene. Amino acids in vinegar.

Acetic acid has anti-cancer effects, can improve immunity, delay aging, can lower blood sugar, cholesterol, prevent arteriosclerosis and high blood pressure.

Method. 1.Shake down the persimmons on the tree, or rotten or intact, you can go to make persimmon vinegar.

If possible, it is best to wash the impurities or dirt on the appearance of persimmons with clean water. Pour the washed persimmons into a prepared bowl or other easy-to-seal container.

2.After pouring the persimmons, you don't need to add anything, use a plastic bag or other things with good sealing to seal the mouth of the container (method: seal the mouth of the container with a plastic bag, and then use mud to directly seal the mouth of the container, of course, if you can seal the mouth of the container with other methods, you can also do it), the main purpose is to make the persimmon vinegar better fermented.

3.Wait for half a year, open it in May and June of the following year or when the wheat is busy, and the persimmon vinegar will be ready. Of course, there may be slight differences in the practice from place to place, but the purpose is to ferment the persimmon vinegar to form the final product: persimmon vinegar.

1. Select persimmons and clean the surface of persimmons, as shown in the figure below.

2. Clean the jar containing persimmons, as shown in the figure below.

3. Put the persimmons evenly in the jar and put them densely, so that the vinegar brewed is more delicious, as shown in the figure below.

4. Seal, use plastic film to cover the cylinder mask, and tie it with a rope to seal, as shown in the figure below.

5. It takes about half a year to brew and complete, as shown in the figure below.

The preparation of homemade persimmon vinegar is as follows:Ingredients: 100 persimmons, 500ml of cool white boil, 1 jar.

Steps: 1. Select persimmons, wash them with cool white water, and then wipe the persimmons dry with a clean cloth and scald them with boiling water, and cut off the bad places.

2. Brush the small water tank, scald it with boiling water and wipe it dry, and put the persimmons into the tank.

3. Finally, seal the mouth with a plastic bag. After more than half a year, the vinegar is finally ready.

Hello dear and happy to answer for you. Clean the clay jar or glass jar containing the persimmons, dry them and set aside. Wash the persimmons and let them dry naturally.

Pour 20 grams of liquor into a washed and dried clay jar or glass jar (this time a 30-liter glass jar is used, which can be increased or decreased according to the size of the jar), and then cut the persimmons into pieces and put them into four-fifths of the container, leaving a certain gap. 4。Seal the mouth of the cylinder or can with plastic wrap first, and then fasten the lid.

5。Put it in the house to ferment naturally, about four months, according to the temperature of the gods, the temperature is high, the fermentation time is relatively short. 6。

Stir the fermented persimmons and filter out the residue with clean gauze; The vinegar is then allowed to settle down. 7。Pour the precipitated vinegar into a clean bottle.

Kiss. It must be noted that the container containing persimmons must be cleaned, dried and dried, and there can be no water. Persimmons must be dried naturally.

Kiss. That's all my reply, I hope it can help you.

Persimmon vinegar, as the name suggests, is a vinegar brewed from persimmons, persimmon vinegar has a unique taste, a fresh color, and a beautiful color, and also has the effect of lowering blood pressure. Next, let's take a look at how to make homemade persimmon vinegar.

01 Sun-dried persimmons.

First pick an appropriate amount of persimmons, wash them with water, and then arrange the persimmons one by one in a cool and ventilated place, and after drying, remove the persimmon stems or shapes by hand.

02 Glass jars.

Then prepare a hard-resistant glass jar, which is sterilized at high temperature and left to dry.

03 Cotton yarn.

Spread a layer of cotton yarn inside the glass jar, then put the persimmons down, and finally cover them with a dust filter and put them in a cool and clean environment.

04 Two months later.

After two months, when you open the dust filter, you will smell a sour smell of acetation, and the persimmon vinegar has been made. Then pour the persimmon vinegar into a small bottle.