This recipe takes a few weeks, but it is totally worth it! Make your persimmon harvest last longer by turning your excess fruit into persimmon vinegar that will last you for months.
The recipe below uses apple cider vinegar (with the mother) to turn organic persimmons into homemade persimmon vinegar. However, if you find that apple cider vinegar is too pungent for your taste, you can try fermenting your persimmons (or any other fruit) with a Supreme White Wine Mother Of Vinegar.
Happy fermenting!
How to Make Persimmon Vinegar at Home
Course: VinegarCuisine: BabylonianDifficulty: EasyServings
24
servingsPrep time
10
minutesIngredients
3 cups of diced persimmons
125 grams organic cane sugar
2 tablespoons raw apple cider vinegar with the mother
Water
Directions
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Chop the persimmons into small chunks.
- Add the sugar and chopped persimmons to a 64 oz. mason jar.
- Add water to the jar until full.
- Add in a few tablespoons of raw apple cider vinegar with the mother. This helps establish a good microbial community.
- Stir the mixture until all the sugar is dissolved.
- Place a cloth lid on the jar and secure with a rubber band.
- Stir the mixture once or twice a day and allow to ferment at room temperature for three weeks. Don’t forget to stir it. You should notice the mixture bubble within one week.
- After three weeks of fermentation, strain out all the fruit pieces, replace the cloth lid and allow the mixture to ferment for 6 more weeks.
- You will notice a vinegar mother form on the surface (it looks like a kombucha SCOBY but is very light in color). You can keep this to start your next batch of fruit vinegar.
- After fermentation, bottle the vinegar and seal it with a solid lid. This stops fermentation.
- Store at room temperature in your pantry. Enjoy!
Recipe Video
Notes
- Don't forget to take pictures and please share your creations with us @beniciafermentory
Hi! Can’t wait to start on this project! I have a question though first. I’m used to lacto-fermenting things but have never made vinegar before. My question is if it’s okay to use a lid with an airlock on it or if I need to have something that allows oxygen transfer like the cloth in the recipe? Thanks in advance!
Vinegar ferments need oxygen! So, I highly recommend using a cloth to cover your ferment (to keep flies out), which will allow oxygen to flow freely. Thanks for visiting Benicia Fermentory and happy ferments.
gonna give it a try!