Every year, the pottery jars at home were filled with food storage for the Cold Season, ranging from large to small.
This year, while she planted millet, she had already planned on making vinegar. However, due to the low yield of millet from the previous year, she only made a small jar, which was long consumed. Even though she later used brown sugar and rice to make vinegar temporarily, the flavor produced from millet was more mellow, though taste preferences vary.
During the hottest period of the rainy season, she harvested buckwheat and sorghum. After grinding them finely, she mixed them with bran to form a base, then used molds to create yeast cakes which were buried in either bran or piles of wood and grass to ferment...
This was the process for making wine yeast.
With the yeast ready, making vinegar became much simpler. Simply put, she fried the grains (any grain would do), poured them hot into a vat and mastered the ratio of water to grains at four to one.
