Persimmon vinegar is a
vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
made from
Oriental persimmon. Called ''gam-sikcho'' () in Korean, it is a traditional
condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...
,
food ingredient
An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain secret ingredients that are purpor ...
, and
beverage
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoo ...
base in
Korean cuisine.
Persimmon vinegar is reported to help reduce liver cholesterol and prevent metabolic disorders induced by chronic alcohol intake.
Persimmon vinegar made with 'meoksi' persimmons, a native Korean variety with small, very sweet fruits with high
tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
The term ''tannin'' (from Anglo-Norman ''tanner'' ...
content, was included in the
Ark of Taste
The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distin ...
catalogue of heritage foods in 2014.
References
Korean condiments
Vinegar
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
{{Korea-cuisine-stub