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Clean and dry each persimmon. Ensure they are ripe and completely dry before fermenting.
Using a sharp knife, remove any signs of damage or disease and pack them into a large jar or crock.
Place one or two fermentation weights on top of the fruits to prevent them from floating.
Cover the top with two layers of cling film, poking two very small holes in it for oxygen control.
Cover the cling film with fabric or paper, secured with an elastic band, to keep flies and dust out.
Leave the jar beside a windowsill or shelf for 6 months.
After 6 months, bottle and store the vinegar at room temperature.
Age the vinegar in the bottle for at least 2-3 months for best flavor.