Persimmon Vinegar [moved from General Chowhounding Topics]
I remember some time ago, asking if anyone knew where to find a recipe for persimmon vinegar since I could not find it in my local asian market. Well, I have found that recipe.
Here's the site.http://dangam.changwon.go.kr/english/...
Since it takes some time of scrolling down the page to find it, I'm going to include it here:
Ingredient : Well ripened persimmon or damaged persimmon, sugar, water and glass bowl
How to Cook :
1. Squash the well ripened persimmon or damaged persimmon and add sugar to it to establish its sugar content at 24%. Put that mixture into the jar, raising the sugar content up to 70% and ferment it for up to 10 days.
2. When fermentation is finished, remove the remnants and dilute it with water so that the alcohol concentration becomes 4 to 6%. It then goes under acetic acid fermentation at a temperature of 25 through 30℃.
3. After acetic acid fermentation is finished, store it at a temperature of 5 through 10℃ for 2 or 3 months and sieve it to get the vinegar. Put the sieved vinegar into a glass pot and sterilize it at a temperature of 80℃ before storing it for future consumption.
Persimmon vinegar is very good for you. So give it a try. I know I will! If you do try it, please let me know how it went. I know I will.