Persimmon Vinegar - Kaki-su / Gam-Sikcho

Korean vinegar-making (sikcho, 식초) is one of those fermentation practices that requires extraordinary patience but rewards you with flavours impossible to achieve any other way. Unlike commercial vinegars (made in days through industrial processes), traditional fruit vinegars can take 12-18 months from start to finish. Whilst you are making vinegar, you're fermenting fruit into alcohol, then transforming that alcohol into acetic acid,  and capturing flavours of a season. 

My first vinegar was Persimmon vinegar in Korea, and then later seeing it in Nancy Hachisu's book. It makes sense how many recipes cross over Korea and Japan - but I think when you think about how ferments form the foundation of Korean and Japanese preserving culture, you understand how they have maintained both food security and extraordinary flavours through fermentation across centuries.

Vinegars specifically were used medicinally as much as culinarily—drunk diluted in water as a daily health tonic, used in banchans (side dishes), mixed into naengmyeon (cold noodles) broths, and incorporated into ssam (lettuce wrap) sauces. When the ACV fad started, to be honest I couldn't really get into it as the acidity is harsher than the vinegar drinks I'd been introduced to in my 20's. Whist apple cider vinegar certainly has it's place - it's the brown rice vinegars and these 2 that have my loyalty. 

Even though I spent many years in Japan, I'll use the Korean language and techniques this time because - and as a kind of side note - Koreans have been without exception, very excited and pleased in interest in their foods, and very happy to share recipes and techniques for their culturally significant foods. There is great pride that they are enjoyed by others, shared, played and experiemented with, and loved. I love the spirit behind that! When we don't share things like this - techniques, even whole ingredients can get lost, or become unnecessarily precious, secret information... I don't love that. 

Gam-sikcho (감식초) - Persimmon vinegar 

Why Make  Fruit Vinegars?

Flavour: Unlike harsh commercial vinegars that we are used to, smaller batch, fermented fruit vinegars are fruity, complex, slightly sweet even after full fermentation. Persimmon vinegar has deep, rich, woody notes.

Health benefits: Traditional Korean medicine values vinegars for:

• Digestive support
• Liver health
• Cholesterol reduction
• Antioxidants (especially from purple sweet potatoes)
• Heart health
• Skin health

Drinking vinegar tradition: dilute in water like a cordial and to your liking -  daily for wellness—similar to drinking kombucha or kefir.

Heritage food: Both persimmon and purple sweet potato vinegars are Slow Food Ark of Taste heritage foods, meaning they're traditional preparations at risk of being lost. Making them yourself helps preserve this knowledge.

The Two-Stage Fermentation Process

Both vinegars follow the same process:

Stage 1: Alcoholic fermentation (3-6 months)

• Fruit + wild yeasts → alcohol + CO₂
• Fruit breaks down, releases juice
• Natural sugars ferment into alcohol (4-8% typically)
• Jar fills with liquid as fruit breaks down

Stage 2: Acetic acid fermentation (6-12 months)

• Alcohol + acetic acid bacteria (Acetobacter) + oxygen → acetic acid (vinegar)
• Liquid becomes sour
• Alcohol converts to acid
• Vinegar "mother" may form on surface (cellulose mat created by bacteria) The Persimmon one is a glowing white and light mother - reminding me of coconut vinegar mother that is eaten as nata de coco in the Phillipines and elsewhere. 

Total time: 12-18 months minimum from start to finished vinegar

This is slow. This requires patience. You cannot rush it, however you can wait too long - so this requires a little involvement to make sure that doesn't happen. 

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Gam-Sikcho: Korean Persimmon Vinegar

Persimmon vinegar is one of Korea's most valued traditional vinegars. Made specifically from meoksi persimmons (a small, very sweet, high-tannin Korean variety), though any very ripe astringent persimmons work, it's known for its deep amber colour, complex fruity-vinous flavour, and health benefits. The Slow Food Foundation added meoksi persimmon vinegar to their Ark of Taste in 2014 as a heritage food worth preserving.

Traditionally, persimmon vinegar was made by every household in persimmon-growing regions (Jeollabuk-do especially). Fallen ripe persimmons—too soft to eat or sell—would be collected and fermented into vinegar. Nothing was wasted. By spring, families would have vinegar for the year.

Today, it might be that very few families still make it. Commercial production exists, and there are cottage industry sized businesses making it -  but hey - nothing can match the complexity of homemade, especially when made with proper high-tannin persimmons.

About Persimmons

Two main types:

1. Astringent persimmons (hachiya in Japanese, meoksi in Korean):

   • Heart-shaped, elongated
   • Must be soft-ripe (almost mushy) to eat
   • High tannins when unripe (mouth-puckeringly astringent)
   • Best for vinegar - high tannins give better flavour
   • When fully ripe: Jelly-soft, incredibly sweet, almost translucent

2. Non-astringent persimmons (fuyu in Japanese, danggam in Korean):

   • Squat, round, tomato-shaped
   • Can be eaten firm like an apple
   • Lower tannins
   • Less ideal for vinegar but can work - these are the ones we are most likely to have here in Australia.

For vinegar, use astringent persimmons if you can get them (hachiya/meoksi) that are:

• Fully ripe (soft, almost bursting)
• Unblemished (no mold, no rot)
• Deep orange-red colour
• Sweet-smelling (not fermented-smelling yet)

Korean meoksi persimmons: If you can source these (Korean specialty markets), they're small, very sweet, very high tannin—the traditional choice. But standard hachiya persimmons work excellently - and I have made lovely vinegars from Fuyu. 

Seasonal Timing (Australia)

Persimmon season in Melbourne: April-June (autumn)

When to start vinegar: Late autumn (May-June) when persimmons are fully ripe and plentiful

Fermentation timeline:

• Start: May-June (late autumn)
• Alcoholic fermentation: June-November (winter-spring)
• Acetic fermentation: December-May (summer-autumn next year)
• Ready: May onwards (18 months later)

So vinegar started May 2026 is ready May 2027.

Traditional Method: Gam-Sikcho

This is the slow, traditional method practiced in Korean households.

Ingredients

• 50-60 ripe astringent persimmons (hachiya/meoksi)
• That's it. No sugar, no water, no yeast added. Pure wild fermentation.

Yield: 50-60 persimmons produce approximately 5 litres vinegar.

Equipment

• Large glass jar (12-15 litres) with wide mouth
• Breathable covering (cheesecloth, muslin, cotton cloth)
• Rubber bands or string to secure cloth
• Colander or fine-mesh sieve
• Sterilised glass bottles for finished vinegar

Method

Stage 1: Initial Setup (Day 1)

1. Wash persimmons thoroughly: Rinse under running water. Pat dry completely with clean tea towels. Leave persimmons to air-dry for 2-3 hours. Any surface moisture can dilute fermentation.

2. Select jar: Large sterilised glass jar (12-15L). Must be completely clean and dry.

3. Remove Calyx: this is the green top take it out carefully by running a knife around the edge and kind of digging out.

4. Fill jar: Place whole persimmons, open end down into jar, pushing each one down. Fill to 70-80% capacity and push the persimmons down slightly. (leave headspace for fermenting gases and liquid that will form).

5. Seal temporarily: Cover opening tightly with plastic wrap secured with multiple rubber bands OR use lid. You want airtight initially.

Why airtight initially? First stage is alcoholic fermentation (anaerobic). Wild yeasts on persimmon skins begin fermenting sugars into alcohol. If too much oxygen enters, you'll get acetic fermentation too early.

6. Store: Cool, dark place (pantry, cellar, back of cupboard). Temperature ideally 15-20°C.

Stage 2: Alcoholic Fermentation (Months 1-5)

What happens:

• Persimmons slowly break down, releasing juice
• Wild yeasts ferment sugars into alcohol
• Jar gradually fills with liquid as fruit disintegrates
• Fruit darkens from orange to deep reddish-brown

Maintenance:

• Check weekly: Look through jar to observe changes
• Bubbling: You may see tiny bubbles (CO₂ from fermentation)—this is good
• Liquid level: Gradually rises as fruit breaks down
• Fruit sinking: Persimmons will soften, collapse, sink into liquid

After 3-4 months:

• Jar should be full of liquid (or nearly full)
• Most fruit has disintegrated
• Liquid is alcohol-containing persimmon "wine" (4-6% alcohol typically)

Do NOT open jar or stir during this stage. Let wild fermentation proceed undisturbed.

Stage 3: Strain Solids (Month 4-5)

When: After 4-5 months, when jar is full of liquid and fruit is fully broken down.

1. Open jar: Remove lid/plastic wrap

2. Strain: Pour contents through colander or sieve into large bowl/pot. You're separating liquid from solids.

3. Let drain overnight: Place colander with solids over bowl. Let gravity drain remaining liquid. Do NOT squeeze or press (can make vinegar cloudy).

4. Discard solids: Compost the fruit pulp.

5. Keep liquid only: This is your persimmon "wine"—alcoholic liquid that will now become vinegar.

Stage 4: Acetic Acid Fermentation (Months 5-18)

Transfer liquid to clean jar:

1. Pour strained liquid into clean, sterilised glass jar (smaller than original—maybe 5-7L depending on yield)

2. Cover with breathable cloth: Use cheesecloth, muslin, or cotton cloth secured tightly with rubber band. You want air exchange now.

Why breathable covering? Acetic acid bacteria (Acetobacter) are aerobes—they need oxygen to convert alcohol into acetic acid. Cloth allows oxygen in while keeping insects/dust out.

3. Place in cool, dark place: Same location as before. Temperature ideally 18-25°C.

What happens:

• Acetic acid bacteria (naturally present in air and on fruit) colonize liquid
• They consume alcohol and produce acetic acid
• Liquid becomes sour (vinegar)
• "Mother" may form on surface (whitish-greyish cellulose mat)—this is good

Maintenance:

• Check weekly: Smell (should become vinegary over months)
• Taste every 2 weeks: Dip clean spoon, taste. Should gradually become more acidic.
• Mother: If thick mother forms on surface, either:
  • Leave it (it's protective)
  • Or gently push it to side to check liquid below
  • Don't disturb too much
• Clean jar sides: If residue builds up on glass above liquid line, wipe with clean cloth

How long? 6-12 months for full acetic fermentation.

When is it done?

• Tastes clearly vinegary (acidic, sour)
• No remaining alcoholic taste
• Has developed complexity (fruity, slightly sweet, deep flavour)

You can drink it earlier (after 6 months) if you prefer sweeter, less acidic vinegar. The longer it ferments, the more acidic and complex it becomes.

Stage 5: Final Bottling and Aging

1. Taste vinegar: Confirm it's sour enough for your preference

2. Strain again: Pour through cheesecloth-lined sieve to remove any sediment, mother pieces

3. Bottle: Pour into sterilised glass bottles. Fill to top to minimize air exposure.

4. Seal tightly: Cap or cork bottles.

5. Age (optional): Let bottles sit undisturbed for 2-4 months. Flavour will mellow and integrate further.

6. Use: Vinegar is ready! Keeps indefinitely at room temperature (sealed) or refrigerated.

Faster Method with Makgeolli/Rice Wine (12 months)

Some Korean makers speed up alcoholic fermentation by adding alcohol directly onto dried persimmons rather than relying on wild fermentation of fruit sugars. You can find dried persimmons in Asian food stores. 

Process:

1. Fill jar with clean, dried persimmons (70-80% full)
2. Pour makgeolli (raw rice wine, ~6% alcohol) or soju (distilled rice spirit, ~20% alcohol diluted to 6-8%) over persimmons until just covered
3. Seal jar for 2-3 months
4. Strain solids
5. Transfer liquid to clean jar, cover with cloth
6. Ferment 6-9 months into vinegar
7. Bottle and age

Result: Vinegar ready in 9-12 months instead of 15-18 months. Flavour is slightly different (less pure persimmon, slight rice notes) but still excellent.

How to Use Persimmon Vinegar

Drinking vinegar: 1-2 tablespoons diluted in glass of water. Drink daily for health benefits. Add honey if desired.

Salad dressings: Mix with olive oil, garlic, honey. Fruity complexity enhances vegetables.

Marinades: Fish, chicken, vegetables. Tenderizes and adds depth.

Pickles: Use in place of rice vinegar for Korean-style pickles (jangajji).

Sauces: Chogochujang (sweet-sour gochujang sauce for bibimbap), naengmyeon broth (cold noodles), jang sauces.

Drinking straight (medicinal): Some people take shot of undiluted vinegar for digestion, liver health. (Very intense!)

Cooking: Stews, soups, anywhere you'd use vinegar. Adds fruity acidity.

Troubleshooting 

No fermentation/no bubbles:

• Too cold—move to warmer spot (20-25°C ideal)
• Not enough sugar—add sugar (for sweet potato) or use riper fruit (for persimmon)
• Sealed too tightly—ensure some air can enter (but not too much)

Mold growing:

• White fuzzy mold on surface = contamination, discard
• Thin white/grey film (mother) = acetic bacteria, good!

Smells alcoholic not vinegary after 6+ months:

• Not enough oxygen—ensure cloth covering is breathable
• Too much alcohol (>10%)—dilute with water
• Not warm enough—move to warmer spot
• Be patient—can take 12 months

Too sour:

• You can stop fermentation earlier next time
• Or dilute finished vinegar with water
• Or add sweetness when using (honey, fruit)

Cloudy vinegar:

• Normal! Contains beneficial bacteria
• If you want clear: let settle, carefully decant clear liquid, leaving sediment behind

Vinegar not sour enough:

• Keep fermenting longer (more months)
• Increase temperature (warmer = faster acetic fermentation)

Storage

Finished vinegar (both types):

• Room temperature (sealed): Indefinite
• Refrigerated: Indefinite
• Once opened: Keep refrigerated, use within 2 years (though likely fine much longer)

Improving with age: Like wine, these vinegars improve for first 2-3 years, then plateau. 5-year-old persimmon vinegar is extraordinary.

Why These Matter

Small batch fruit vinegars are heritage foods at risk of being lost. Commercial vinegar production is mostly industrial these days. Traditional fruit vinegar-making has nearly disappeared from households, so you are doing something exciting really, a bit of a protest to the homogenisation of our food system. 

And these vinegars are not only health giving but they're delicious. Complex, fruity, slightly sweet even after full fermentation, packed with depth that no commercial vinegar can match. Worth every month of waiting.