Persimmon vinegar

persimmons

Last winter a few not very ripe persimmons were fallen, being not very tasty I searched for recipe to best use them up.

Found this one converting the fruit to vinegar, simply cut up the fruit, add juice from sauerkraut to cover to kick start fermentation. 

persimmon with sauerkraut juice

After keeping in a cool dry place for 6 months, I tasted the liquid, indeed sour like vinegar. Except that this is a lactic fermentation producing lactic acid, instead of acetic acid from using vinegar mother to make vinegar. 

Persimmon vinegar

It is a good enough vinegar substitute, free and healthy to use.