The rice vinegar produced using this traditional method has a deep brown color, with a clear, rich, and tangy flavor. For every 50 kilograms of glutinous rice used, you can produce up to 225 kilograms of rice vinegar. This vinegar is not only suitable for pickling sauerkraut but can also be mixed into pig feed, offering excellent economic returns. The process begins with the raw material formula: 50 kg of glutinous rice and 2 kg of distiller's yeast (such as sweet sake or liquor yeast, which should be in powder form). Next, the operational steps are as follows: 1. **Soaking**: Soak the glutinous rice in water, ensuring the water level is about 20 cm above the rice layer. In winter and spring, when temperatures are below 15°C, soak for 12–16 hours. During summer and autumn, when temperatures exceed 25°C, reduce soaking time to 8–10 hours. In hot weather, change the water 1–2 times to prevent the rice from becoming too acidic. 2. **Steaming**: After washing the soaked rice, drain it slightly and place it on a steaming basket. Steam for 10 minutes, then sprinkle a small amount of water and steam for another 10 minutes. The rice should become plump, soft, and slightly sticky when chewed. 3. **Mixing with Yeast**: Once the rice is cooked, rinse it with cool water to lower the temperature, drain it, and spread it on a bamboo mat. When the temperature drops to 25–30°C, mix it thoroughly with the distiller’s yeast powder. 4. **Fermentation**: Transfer the mixture into fermentation vessels. In cold seasons, cover the vessels with blankets or straw mats. In warmer months, ensure good ventilation. Maintain an ideal room temperature of 25–30°C. After 24 hours, a faint aroma will develop; by 36 hours, the liquid will start to ooze out, appearing golden with a sweet and sour smell, indicating that the fermentation is proceeding normally. 5. **Vinegar Production**: Continue fermenting for 3–4 more days to allow full saccharification and increase alcohol content. When the liquid starts to turn acidic, add 200–225 kg of clean water per 50 kg of cooked rice. This dilution helps acetic acid bacteria thrive naturally, promoting the vinegar-making process. 6. **Final Product**: After the vinegarization process, it takes 20–30 days in summer and autumn, and 40–50 days in winter and spring. At this point, a thin layer of acetic acid vinegar forms, giving off a strong sour scent. The top layer appears bright orange, while the middle and lower layers are slightly cloudy. Combining these layers gives a clear white vinegar. To enhance flavor, spices, sugar, and coloring agents may be added. The vinegar is then filtered through sedimentation. For aged vinegar, store it for 1–2 years to improve its depth and quality.

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