persimmon vinegar

{{Short description|Culinary ingredient}}

{{Infobox food

| name = Persimmon vinegar

| image = Persimmonvinegar.jpg

| caption =

| alternate_name = Gam-sikcho

| country = Korea

| region =

| national_cuisine = Korean cuisine

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| mintime =

| maxtime =

| type = Vinegar

| course =

| served =

| main_ingredient = Persimmon

| minor_ingredient =

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| module = {{Infobox Korean name/auto

| child = yes

| hangul = 감식초

| hanja = 감食醋

| ipa = {{IPA|ko|kam.ɕik̚.tɕʰo|}}

}}

}}

Persimmon vinegar ({{Korean|hangul=감식초}}) is a vinegar made from fermented Oriental persimmon. Called gam-sikcho ({{lang|ko|감식초}}) in Korean, it is a traditional condiment, food ingredient, and beverage base in Korean cuisine.{{Cite book|last=Lim|first=T. K.|title=Edible medicinal and non-medicinal plants.|year=2011|publisher=Springer|location=Dordrecht, The Netherlands|isbn=978-94-007-1763-3|page=429|chapter-url=https://books.google.com/books?id=6fJyQDil1rYC&pg=PA429|chapter=Diospyros kaki|accessdate=3 August 2017}}{{Cite book|last1=Green|first1=Connie|last2=Scott|first2=Sarah|title=The Wild Table: Seasonal Foraged Food and Recipes|year=2010|publisher=Viking Studio|location=New York, NY|isbn=978-1-101-66509-1|url=https://books.google.com/books?id=Hwc_CQAAQBAJ&pg=PT355|accessdate=3 August 2017}}{{Cite news|last=Clement|first=Bethany Jean|title=The best grocery store Seattle doesn't know it has|url=http://www.seattletimes.com/life/food-drink/the-best-grocery-store-seattle-doesnt-know-it-has/|work=The Seattle Times|date=2 August 2017|accessdate=3 August 2017}}{{Cite book|last=Orey|first=Cal|title=The Healing Powers of Vinegar: A complete guide to nature's most remarkable remedy|year=2016|publisher=Kensington Publishing|location=New York, NY|isbn=978-1-4967-0380-4|edition=3rd|url=https://books.google.com/books?id=M1AjczPJ260C&pg=PT182|accessdate=3 August 2017}}

Persimmon vinegar is reported to help reduce liver cholesterol and prevent metabolic disorders induced by chronic alcohol intake.{{Cite journal|last1=Moon|first1=Yeon-Jeong|last2=Cha|first2=Youn-Soo|title=Effects of Persimmon-Vinegar on Lipid Metabolism and Alcohol Clearance in Chronic Alcohol-Fed Rats|journal=Journal of Medicinal Food|date=March 2008|volume=11|issue=1|pages=38–45|doi=10.1089/jmf.2007.071|pmid=18361736 |url=http://online.liebertpub.com/doi/abs/10.1089/jmf.2007.071|accessdate=3 August 2017|url-access=subscription}}{{Cite book|last=Vairappan|first=Balasubramaniyan|editor-last=Patel|editor-first=Vinood|title=Molecular Aspects of Alcohol and Nutrition|year=2015|publisher=Academic Press|isbn=978-0-12-800773-0|page=195|chapter-url=https://books.google.com/books?id=d9PUBQAAQBAJ&pg=PA195|chapter=15. Cholesterol Regulation by Leptin in Alcoholic Liver Disease|accessdate=3 August 2017}}

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.{{Cite web|title=Meoksi Persimmon Vinegar – Arca del Gusto|url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/meoksi-persimmon-vinegar/|website=Slow Food Foundation|accessdate=3 August 2017}}