Persimmon Vinegar [gam-sikcho]

Sustenance

19 - 04 - 22

Included in the international Ark of Taste catalogue — maintained by the global Slow Food movement, preserving foods that are sustainably produced, unique in taste, and part of a distinct ecoregion — sweet and punchy Persimmon Vinegar, or gam-sikcho (감식초), is a kitchen staple in Korean cuisine.

Reducing liver cholesterol and preventing metabolic disorders (especially post-alcohol), one tablespoon of Persimmon Vinegar per day can support heart, digestive and liver function. Naturally charged with high doses of vitamin c, this radiant fruit vinegar will have your insides warmed and your skin glowing.

Images by Greta van der Star.

Ingredients

2 kg oriental persimmons
2 litre glass container, with airlock

Method

Rinse persimmons in cold water. Try not to remove the white coating on the outer skin. This is a natural yeast on the outer of the skin which helps to kick start the fermentation process.

Chop persimmons into quarters and pack them into the jar. Cover the jar with a lid and airlock to ferment. Leave the jar in a dark, cool spot for three to four days.

On day 18, check your liquid is now covering your persimmons, if not push them down a little. Leave them like this for another two weeks.

Strain the liquid from your jar through a cheesecloth, leaving it to strain for an hour. At this stage you can bottle your vinegar.

Take 1 tablespoon each day for ultimate health benefits, or use in your cooking as you would a regular vinegar.

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