White vinegar is a common condiment with a strong sour taste and a unique aroma. It is made from glutinous rice that is fermented, and the process of making it is relatively simple. Below, I will give you a detailed explanation of how to make white vinegar.
1. Prepare materials.
To make white vinegar, you need to prepare the following ingredients:
1.Glutinous rice: 500 grams.
2.Purified water: to taste.
3.Koji: to taste.
4.Ceramic or glass container: one.
Second, the production steps.
1.Soak the glutinous rice: Put 500 grams of glutinous rice in a ceramic or glass container, add an appropriate amount of purified water, and soak overnight.
2.Steamed glutinous rice: Strain the soaked glutinous rice to remove the water and put it in a steamer to steam. After steaming, let the glutinous rice cool to room temperature.
3.Add koji: Add an appropriate amount of koji to the cooled glutinous rice and stir well.
4.Fermentation: Put the stirred glutinous rice into a ceramic or glass container, add an appropriate amount of purified water, and seal the fermentation. The fermentation time depends on the temperature and generally takes about 7 days.
5.Filtration: After fermentation, the white vinegar is filtered out of residues and impurities.
6.Storage: Pour the filtered white vinegar into a clean container and store it in a cool and ventilated place.
3. Precautions.
1.When making white vinegar, pay attention to hygiene and avoid contamination.
2.During fermentation, attention should be paid to controlling temperature and humidity to maintain suitable environmental conditions.
3.When storing, avoid direct sunlight and high temperatures, so as not to affect the quality of white vinegar.
With the above steps, you can easily make delicious white vinegar. White vinegar can be used not only as a condiment, but also for a variety of purposes such as cooking, pickling, etc. I hope you will pay attention to the details during the production process and make delicious white vinegar!