Persimmon Vinegar. The Time Spent Watching Fermentation

Making persimmon vinegar.
It has become an annual tradition at this time of year.
The fact that the flavor is slightly different each year is also part of its charm.

Persimmons I received at the end of October.
Perhaps because the warmth continued this year, the fermentation progressed faster than I expected.

I crush the ripe persimmons and put them in a jar.
The yeast around the persimmons is important, so I didn't wash them, just wiped them lightly.

After that, I just stir it occasionally; it's so neglected that I feel bad writing about it in my 'Time and Effort Diary'.

When I stir it, the scent is different each time.
The changes in fermentation that I have watched over with care.

When I strained it, it had become a pale yellow liquid.
Translucent in the light, the remnants of the persimmons remain softly.

I taste just a little bit.
Acidity and a faint sweetness.
The autumn fruit has quietly changed its form.

During fermentation, it goes through a process where alcohol is produced. When making homemade vinegar, one must be mindful of the Liquor Tax Act and refrain from drinking or transferring it until it has turned into vinegar.

This is simply a record of witnessing the transformation of the persimmons.
Persimmon vinegar, growing quietly in a corner of the kitchen.
It turned a gentle color sooner than I thought.