Traditional Chinese Rice Vinegar by Dilute-State Fermentation: Substrate, Fermentation and Aging
In short: Traditional Chinese Rice Vinegar: Fermentation Process, Recipe & Home Production Guide. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3280 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Production of rice vinegar by dilute fermentation methodThe vinegar production process using the dilute fermentation method also has a long history in China. Rose rice vinegar in Jiangsu and Zhejiang and red yeast vinegar in Fujian are all produced using the dilute fermentation method. Taking the production process of rose rice vinegar as an example, the introduction is as follows.Process flow Rice→soak→wash→drain→cook→bloom (culture)→add water→put into vat→mature→press→prepare→sterilize→package→finished productPreparation method 1. Soak the rice and wash it: Rinse the rice once in the bamboo basket, pour it into a vat, add water about 20 cm above the material surface, and insert an air bamboo basket tube in the center above the water surface. Change the water in the basket 1 to 2 times a day. It is required that the rice grains fully absorb water and the remaining water is not turbid. It usually takes about 6 days. Take it out, place it in a bamboo basket, rinse it with clean water and drain it.2. Steaming: The degree of steaming requires that the rice grains are not lumpy and have no white core. …
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