Persimmon vinegar

Just read in Preserving in the Japanese Way book that we can ferment persimmon into a fragrant and beautifully orange vinegar. In the book, the recipe is to cut up persimmons, place in clean jar, keep at room temperature in winter, stir everyday. 

persimmons

Since I have a few over ripe persimmons from my tree, I will give it a try. Instead of waiting for natural microbes to start fermentation, I added the juice from the last batch of sauerkraut, in theory, should be ready in 3 months time.

Persimmon vinegar (in progress)