How to make your own white vinegar

More and more people like to prepare their own food at home because there are more and more unscrupulous merchants and the quality and safety of things sold outside cannot be fully guaranteed. The preparation of many foods is very complicated, which is why most people prefer to buy ready-made ones. White vinegar is a type of edible vinegar that also has a bactericidal effect. Let’s learn how to make your own white vinegar at home.

1. Steam and cook rice and glutinous rice until cooked.

You can choose not to use glutinous rice or add a little glutinous rice. You can choose according to your needs. Cook the rice of your choice and let it cool. What I am talking about here is mainly rice vinegar, so the main ingredient is rice. The raw materials for making vinegar in different regions are also different. You can also use starch-rich crops such as potatoes as the main raw materials. Sorghum is also commonly used to make wine and vinegar.

2. Mix rice and sugar in a certain proportion.

Making vinegar is not an easy process, so you can try it with a small amount of raw materials at the beginning, which will make it easier to succeed. Mix two bowls of rice, two bowls of cold water and three spoons of sugar and stir well.

3. Put the mixed ingredients into a sealed container and place it in a dark place.

Remember to choose glass jars or ceramic jars for sealing, and remember not to use plastic products to seal them. Vinegar is an organic substance, while plastic is mainly polypropylene, which will dissolve in organic matter. Long-term consumption of this type of food will cause dizziness, headache, nausea, and memory loss.

Sealing the raw materials and placing them in a dark place is also to prevent the vinegar from being aged by the oxygen in the air and the ultraviolet rays in the sun, causing the raw materials to deteriorate and change in taste.

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

If you open the sealed jar again after half a year, you will see a layer of film on the surface, commonly known as "vinegar moth", and its scientific name is Acetobacter capsulatum. At the same time, there will be a mixture of wine and vinegar aroma. There is a layer of vinegar on the surface, and the bottom layer is dregs. Drain the dregs at the bottom layer.

5. The extracted liquid is purified and refined.

After draining out the dregs, let the remaining liquid stand overnight. On the second day, you will find a layer of clear liquid on the surface. Take out the clear liquid and add brown sugar and boiled water to continue fermenting for three months. Then drain it and you will get mellow vinegar.

Note that the temperature should be maintained at 25-35℃, which is the most suitable growth temperature for Acetobacter coli. Note that it should not exceed 55℃, otherwise the bacteria will lose their activity and the fermentation process will not be able to proceed.

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

Do not throw away the drained dregs as garbage. You can continue to add raw materials to brew vinegar. There will be no abnormalities. The dregs are white or yellow, and the drained liquid is brown. The dregs are a bit similar to the distiller's grains we usually drink, but there are some differences. It is best not to eat them directly.