Sam and Kimmy, this gotgam looks amazing! Thanks for sharing all of these gorgeous photos and techniques. And I'd love to see your recipe for persimmon cheong if you post it. This is fabulous!
Thanks so much, Sam! But there's no rush. I hope you'll have some time to get some good rest and time with your family over the holidays. I'm excited for the recipe whenever you post it!
These look beautiful, so decorative. I continue to be amazed too by the different ways we can treat and preserve food so it’s still edible, in an age where the concept of fridge-freezers predominates.
You just reaffirmed how beautiful the making of wholesome food can be. I am in the process of making candied persimmons....tis the season to indulge in sweetness. I have made cherry blossom cheong and would love to try it with persimmons. I have also made persimmon vinegar which turned out wonderful, it was long ago but it still stands out in my memory. I wish I knew what variety of persimmon is available at the grocery store. I will try to investigate. I saw many trees in Geneva Switzerland which has me thinking I am going to plant one this year here in the Pacific NW. Such a beautiful tree. Happy Holidays....keep the shares coming.
That sounds wonderful, especially the cherry blossom cheong. Kimmy once sent me a jar of a lacto kimchi cherry blossom that was incredible. I love how translucent the petals go too. I’d highly recommend growing persimmon. They’re slow growing but very resilient.
Wow, this is a masterclass. I have a ton of these beauties outside, and the only question that I have left is exactly when to pick them. I usually grab them about a week after the first hard frost. Am I thinking correctly? I cannot wait to try this.
For gotgam you’re actually aiming for just before the first hard frost because the aim is to catch them before being fully ripe. The lower sugars and more intense tannins help with the preservation process.
Gosh. This looks amazing. I've never tasted or even seen persimmons in my area of the states. But if I ever find astringent persimmons now I know what to do with them! Also, thank you for highlighting another book on fermentation. Can't wait to get into that one too! Great stuff.
I know it’s not traditional but could this be done in a dehydrator? If I turn the fruit regularly. Although I still need to work out where to get persimmon in north wales!
In theory a dehydrator should work, but no heat, and you’d miss out on the sunlight aspect. You also don’t want to dry them too quickly because it can lead to cracking or a tough texture and pockets of air inside. I’d do it with leave the front off the dehydrator to make sure the fan doesn’t generate heat and see how it goes.
Sam and Kimmy, this gotgam looks amazing! Thanks for sharing all of these gorgeous photos and techniques. And I'd love to see your recipe for persimmon cheong if you post it. This is fabulous!
You’re most welcome! I’m on it. I’ll make sure to have the cheong technique shared this week.
Thanks so much, Sam! But there's no rush. I hope you'll have some time to get some good rest and time with your family over the holidays. I'm excited for the recipe whenever you post it!
These look beautiful, so decorative. I continue to be amazed too by the different ways we can treat and preserve food so it’s still edible, in an age where the concept of fridge-freezers predominates.
Agreed, I love learning and adapting these techniques, especially from different times and places.
Would love to learn more about your persimmon cheong!
Coming up Mei! I’ve since gone from making cheong the way I’ve seen it shared online to the way Jeong Kwan wrote about in her book. I can’t wait.
You just reaffirmed how beautiful the making of wholesome food can be. I am in the process of making candied persimmons....tis the season to indulge in sweetness. I have made cherry blossom cheong and would love to try it with persimmons. I have also made persimmon vinegar which turned out wonderful, it was long ago but it still stands out in my memory. I wish I knew what variety of persimmon is available at the grocery store. I will try to investigate. I saw many trees in Geneva Switzerland which has me thinking I am going to plant one this year here in the Pacific NW. Such a beautiful tree. Happy Holidays....keep the shares coming.
That sounds wonderful, especially the cherry blossom cheong. Kimmy once sent me a jar of a lacto kimchi cherry blossom that was incredible. I love how translucent the petals go too. I’d highly recommend growing persimmon. They’re slow growing but very resilient.
Wow, this is a masterclass. I have a ton of these beauties outside, and the only question that I have left is exactly when to pick them. I usually grab them about a week after the first hard frost. Am I thinking correctly? I cannot wait to try this.
For gotgam you’re actually aiming for just before the first hard frost because the aim is to catch them before being fully ripe. The lower sugars and more intense tannins help with the preservation process.
Copy that, Chef.
Gosh. This looks amazing. I've never tasted or even seen persimmons in my area of the states. But if I ever find astringent persimmons now I know what to do with them! Also, thank you for highlighting another book on fermentation. Can't wait to get into that one too! Great stuff.
I know it’s not traditional but could this be done in a dehydrator? If I turn the fruit regularly. Although I still need to work out where to get persimmon in north wales!
In theory a dehydrator should work, but no heat, and you’d miss out on the sunlight aspect. You also don’t want to dry them too quickly because it can lead to cracking or a tough texture and pockets of air inside. I’d do it with leave the front off the dehydrator to make sure the fan doesn’t generate heat and see how it goes.
Thank you