Raw materials handling Apple, pears, persimmons, dates, and other rotten fruits are crushed and then mixed with bran. When held by hand, the fingers can squeeze out water, but it is not appropriate to drip.

Fermentation mixes 3% vinegar koji by weight and puts it in a jar or cylinder for fermentation. A thermometer is inserted. Covered with a plastic film, it is turned tight once a day. The room temperature is controlled at about 35°C. Day, the room temperature drops, the raw material sends out the vinegar fragrance, can finish the fermentation.

After salt and vinegar are fermented, mix 2 kg of salt per 100 kg of raw materials, fill in the cylinder, compaction layer by layer for post-harvest, and after one to two months, transfer to the vinegar vat to pour vinegar. Add twice as much water to the vinegar blank per kilogram of vinegar blank, dip for 12 hours, and open the stopper in the outlet pipe, which is white vinegar.

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