How to make persimmon vinegar 2

6 days later

How did you feel ...

The straw is ripe and soft. (*^▽^*)

To promote fermentation, loosen the ripe persimmon with boiling chopsticks.
From this day, we started to stir once a day. (To reduce the occurrence of mold)

 

The first thing to note is the presence of harmful bacteria.
One of the harmful bacteria is the film-producing yeast.
Characteristically, the film is stretched faster than acetic acid bacteria (vinegar yeast), and a thick film is stretched.
Regular wavy wrinkles are possible

It seems that some objects look white and powdery.
Film-producing yeast is weak in acidity, so if it occurs, it may be improved by adding a little vinegar.

 

 

 

 

After 15 days,

Fermentation has also settled down a little.
When you smell it, you smell cemedine.

When fermentation settles down, a konjac-like film may be formed on the surface.
This is the same companion as Nata de Coco called Konjac.
Although it is a member of the same acetic acid bacteria,
If you leave it as it is, the vinegar will become thinner, so save it.

 

 

After 50 days,

February has begun.
The end point of fermentation is about 2 to 3 months for a bottle of this plum wine.
After scenting the scent and licking it a little, you feel strong acidity.

The fermented rice cake looks like this.

Prepare the ball and colander. Put the contents of the umeshu bottle in it, and wait until the liquid falls naturally.

From 16 small ankles, this amount of persimmon vinegar was obtained in a 500ml bottle. (*^▽^*)
Close the lid of the plastic bottle tightly and place it in a dark place where it will not be exposed to the sun.
(For slow fermentation)

* Generally, it seems that you can get persimmon vinegar of about 360ml from 1㎏.

 

 

Two months have passed since I put it in a plastic bottle.
It has become a color like a thin tea.
PET bottles are inflated.

 

 

It has been 4 months since we put it in a plastic bottle.
I opened it because it became deep brown.
When you open it, it feels like a carbonated water and bubbles.
Smell the smell of mellow vinegar.
I don't have the scent of a jar when I put it in a plastic bottle.

It will improve.
But if you sterilize, it will kill the acetic acid bacteria, so it will not ferment.
I think whether you should sterilize or not depends on the amount you made and your own judgment.
The sterilization method is completed by putting persimmon vinegar in a plastic bottle etc. in hot water of 65 ° C or more for 20 minutes.
(Because acetic acid bacteria and konjac bacteria die at 65 ° C or more for 20 minutes)

 

 

Try making persimmon vinegar

Can you start with fermented foods? I started doing it with a doubt,
A surprisingly delicious persimmon vinegar has been made with less effort than expected.
The higher the sugar content, the more mellow and rich the vinegar feels so
I want to challenge this winter with a very sweet candy. (*^▽^*)
It was very delicious when I made sweet vinegar anse with persimmon vinegar I took and fried chicken.
If you are interested, please try it. (*^▽^*)

 

 

 

 

 

 

I watched a short video about how to make persimmon vinegar .

(*^▽^*)

 

 

(;^ω^)Sorry for the Japanese subtitles

 

（※Japanese is translated into English by translation software.
I am sorry if it is strange English.）