How to make persimmon vinegar

In winter, my home sends me a lot of firewood. (*^▽^*)
But there are so many that over half of them ripen and rot without eating
I always thought that it wouldn't help.

One day, when I was watching TV, I found out that there was something called persimmon vinegar.

Mum ( ﾟДﾟ) This is! I tried to make persimmon vinegar.

First, I studied about persimmon vinegar.

Persimmon vinegar nutrition and efficacy

Vinegar is said to be the oldest seasoning for mankind.
In Japan, special departments of vinegar are listed in the Asuka era's large treasure decree,
The English vineger is based on the French vinaiger,
This word seems to be a compound word for wine (vin) and sour (aiger).

The main ingredient of such vinegar is acetic acid, and when it is ingested by humans, it reaches the upper small intestine.
Almost everything is absorbed and completely decomposed into carbon dioxide and water to become energy.
The calories are 20-25 kilocalories per 100g.

For the effectiveness of vinegar,
Cholesterol level goes down
Blood glucose level inhibitory action,
It's a great word because it has the effect of eliminating active oxygen.
(*^▽^*)

I want to make persimmon vinegar immediately. (*^▽^*)

The prepared items are
1. Bottle (4 liters for plum wine, boiled and sterilized)
2, Shibuto (At this time, Shibuto was better prepared for persimmon vinegar.)
* Since the sugar content is a raw material for vinegar, it can be either astringent or sweet potato.
I tried to make persimmon vinegar even in ripe sweet potatoes at the same time as Shibutsu.
3. Cotton cloth (If you do not allow insects such as fly flies to enter,
I think that anything that allows air for fermentation at the same time.)
4, Rubber band
It is four.

Natural yeast is a thin white powder on the surface of the cocoon.
* Since this yeast promotes fermentation, there is a possibility that it will not ferment due to falling, so I used it without washing.

Preparation for the spear was to cut off the stubble and
retained a damaged place where mold would grow.

The ready-made candy is packed in a bottle.
(If the ripe rice is ripe at this time, it will be fermented faster if it is crushed and crushed.)
Pack it in a tight way so that the gap is as low as possible so that there is no gap as much as possible.

I packed it like this.
(Packing without gaps makes it difficult for mold to grow.)
※ At this time, you may also add bread yeast.
It seems to further promote fermentation.

Prepare (*^▽^*)OK with a cotton cloth so that insects such as fly flies do not enter and fasten with rubber bands.
After that, keep it cool in a place where it will not be exposed to the sun.
Place it in a place where you can see it every day.
(This persimmon vinegar started making on December 22, 2018.)