Plum vinegar, a traditional condiment originating from the East, embodies the essence of nature and the wisdom of craftsmen. Although the production process is simple, it contains a deep cultural heritage.
In early summer, when the plum season is ripe, people start preparing to make plum vinegar. Fresh plums are carefully selected, impurities removed, washed and dried. Subsequently, put them in a clay pot, add an appropriate amount of sugar and water, seal the mouth of the jar, and place it in a cool and ventilated place. After a period of natural fermentation, the sweet and sour taste of the plum and the sweetness of the sugar are fused to create a unique plum vinegar.
The color of plum vinegar is golden and translucent, exuding a faint plum aroma, and the taste is sweet and sour, with a long aftertaste. It can not only be used as a seasoning for cooking to add flavor to dishes, but also can be used to prepare coleslaw, marinated meats, etc. In oriental cuisine, plum vinegar plays an important role, adding a touch of flair to the cuisine.
In addition to being used as a condiment, plum vinegar also has certain health care functions. It is rich in organic acids and minerals, which are able to promote digestion, enhance immunity, lower blood sugar, etc. Drinking plum vinegar in moderation has certain benefits for maintaining good health and promoting metabolism.
Plum vinegar, a traditional condiment, is loved by people for its unique taste and health care functions. It is not only a condiment for food, but also a companion for healthy living. Let's enjoy the health and deliciousness brought by plum vinegar while enjoying the delicious food.
食材：胭脂梅900g、冰糖450g、高粱醋900CC
1. Sterilize the glass sealed bottle first.
2. Wash the plums and soak them in water for 4 hours.
After 3 or 4 hours, take out the plums and let them dry.
4. Dig up the stems of the plums, and then dry the dried plums again.
5. Put the plums into a glass sealed jar, if the plums have been damaged, they should be cut off with a knife, so as not to affect the flavor of the vinegar, and then add rock sugar, and the sorghum vinegar can be sealed in the jar, not too full.
6. It can be drunk after 6 months in a cool place, and I drink it with sparkling water in the picture.