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Vinegar from South Korea, Japan
Persimmon vinegar is made from ripe or soft persimmons whose sugar is fermented first to alcohol by yeasts and then to acetic acid by acetic bacteria. Traditional kinds age for years; quicker methods add seed vinegar and alcohol and finish in weeks. It is less acidic than most vinegars.
| Softened persimmons | Fruit that had gone soft in cold storage, heat-treated before fermenting[hong1996] |
| Seed vinegar10 % | In the quick laboratory method[hong1996] |
| Alcohol4 % | In the quick laboratory method[hong1996] |
| Starter | spontaneous (fruit flora), or seed vinegar in quick methods |
Total time across the recorded steps: 35 days – 25 years
What changes: Ripe, soft persimmons are the starting material
Output: soft, sweet fruit.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Persimmon vinegar is made from ripe or soft persimmons whose sugar is fermented first to alcohol by yeasts and then to acetic acid by acetic bacteria. Traditional kinds age for years; quicker methods add seed vinegar and alcohol and finish in weeks. It is less acidic than most vinegars. Made in 4 steps over 35 days – 25 years. The longest step, mature, takes 21 days – 25 years (홍정화 1996) and runs at 15 °C (홍정화 1996). Two acid-making bacteria from seed vinegar, one growing early and one late in the fermentation and Acetobacter and Komagataeibacter in naturally fermented persimmon vinegar do most of the fermenting.
| Main step | 21 days – 25 yearsMeasured[hong1996][chung2019] | Mature |
|---|---|---|
| Temperature | 15 °CMeasured[hong1996] | Mature |
| Acidity | pH 3–3.7Measured[yu2025] | Mature |
Persimmon vinegar is weaker than most vinegars. The Korea Food Code sets at least 2.6 % total acid for it, against 4 % for other fermented vinegars, and in a 2025 survey it was the only kind that sometimes fell short.
Vinegar is acidic, pH 3.02–3.70 across 14 Korean persimmon vinegars in one study.
Every number is labelled with how it is known. How this atlas is made
A vinegar maker in Katsuragi, Wakayama prefecture, has made vinegar since 1808, and persimmon vinegar is now its main product [wakayama].
