The invention discloses a making technology of sun vinegar. The technology includes: 1) porridge cooking: adding water into a pot, pouring rice and glutinous rice, and cooking the rice into 60-70% cooked porridge; 2) vinegar porridge
fermentation: pouring the porridge into a vinegar vat, when the temperature of the porridge cools to less than 40DEG C, adding vinegar koji and performing stirring, conducting
fermentation at 35-38DEG C for 14-16d, and performing stirring once respectively in the
morning and
evening every day; 3) making of fermented grains: taking out the vinegar porridge, mixing the vinegar porridge with
bran evenly, then placing the mixture into a vinegar slot, and performing covering with a
straw mat; 4) turnover of fermented grains and
fermentation: at the end of making of fermented grains, turning over the fermented grains once
every other day, controlling the fermentation temperature at 37-38DEG C, at the 9-11th day of fermentation, adding salt and turning over the fermented grains evenly, and further conducting fermentation for 5-6 days; 5)
jar loading and basking of fermented grains: transferring the vinegar fermented grains into the vat of sunning ground, conducting compaction, performing sealing with salt, and conducting
weather exposure for 2 years; 6) vinegar spraying: collecting the vinegar fermented grains, and spraying vinegar by a two-
pool set spraying process; 7) vinegar basking: transferring the sprayed vinegar liquid to the sunning ground to conduct
weather exposure for 2-3 months; and 8) sterilization and filling: sterilizing the vinegar liquid at a temperature of 95-100DEG C for 15-30min, and then performing canning. The technology provided by the invention is simple, and has no need of
inoculation.