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Brewing raw vinegar
May 29, 2018

Brewing raw vinegar

Ingredients: Pure Water Apple Puree Vinegar Food Addition (Citric Acid, Acesulfame, Flavoring Day, Sunset Yellow)

1. Wash the apple slices;

2. Place the apple slices and rock sugar layer in a large glass bottle to ensure a large gap between each layer. The amount of rock sugar should be controlled. The amount of rock sugar should be less than half that of Apple. The fermentation is easy and the fermentation is relatively acidic, but the apple has less flavor;

3. Seal the glass bottle and place it in a cool place below 20 °C and 30 °C;

4. If there is glutinous rice vinegar, it will be sealed in the glutinous rice vinegar once again in fermentation for about 2 months. 5. If the glutinous rice vinegar is added, it can be opened almost 6 months later. Otherwise, it will take about 10 months. To this step, the original apple vinegar can be said to be finished, and the original apple vinegar is of poor quality. There will be impurities such as suspended matters. Don't worry about it and it will not affect the consumption.


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