Persimmon vinegar is a vinegar made from Oriental persimmon. Called ( gam-sikcho 감식초) in Korean, it is a traditional condiment, food ingredient, and beverage 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 content, was included in the Ark of Taste catalogue of heritage foods in 2014.
References [ edit ]
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Clement, Bethany Jean (2 August 2017). "The best grocery store Seattle doesn't know it has". The Seattle Times . Retrieved . 3 August 2017
Orey, Cal (2016). (3rd ed.). New York, NY: The Healing Powers of Vinegar: A complete guide to nature's most remarkable remedy Kensington Publishing. ISBN 978-1-4967-0380-4 . Retrieved . 3 August 2017
Moon, Yeon-Jeong; Cha, Youn-Soo (March 2008). "Effects of Persimmon-Vinegar on Lipid Metabolism and Alcohol Clearance in Chronic Alcohol-Fed Rats". Journal of Medicinal Food. 11 (1): 38–45. doi: 10.1089/jmf.2007.071 . Retrieved . 3 August 2017
Vairappan, Balasubramaniyan (2015). "15. Cholesterol Regulation by Leptin in Alcoholic Liver Disease". In Patel, Vinood. . Molecular Aspects of Alcohol and Nutrition Academic Press. p. 195. ISBN 978-0-12-800773-0 . Retrieved . 3 August 2017
"Meoksi Persimmon Vinegar – Arca del Gusto". Slow Food Foundation . Retrieved . 3 August 2017