I have been making dried persimmons, using a traditional method. They are persimmons that are peeled and hung in the sun. They will be sweet dried persimmons after a few weeks.
Plus, I don’t throw those peels away! I can use persimmons peels to make homemade vinegar! I use it on salads and vegetables in addition to traditional uses. This is a very smooth vinegar that goes so well on salads and so forth. Nothing compares, especially for salad dressings.
-peels and any browning flesh from organic persimmons
– Place persimmons peels in a glass jar.
– Cover with a cloth.
– Secure with a rubber band.
– Allow them to sit in a warm place.
– Stir once a day.
– After a few days, you might notice some bubbles. That’s good.
– Continue to sit. Stir once a day.
The vinegar may become cloudy, which is normal. The entire process can take from 6-12 months.
Taste the vinegar until it’s to your favorite. You can stop the fermentation process by storing it in the refrigerator. Strain the persimmons after a few months.
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