Photo: Korea Ministry of Food and Drug Safety
South KoreaSweet Persimmon Pickles
단감피클
Side dish
Side dishesCourse
149kcal · per serving
Not spicySpice
🌱 VeganGluten-free
Recipe
Sweet Persimmon Pickles
Not spicyVeganGluten-free
Ingredients Tap an ingredient to check it off
Servings1
- Sweet persimmon (dangam)단감60 g
- Vinegar식초15 g
- Sugar설탕25 g
- Water물15 ml
Nutrition per serving
149kcal
36.44gCarbs
0.25gProtein
0.19gFat
5.24mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Remove the skin and seeds of the sweet persimmon.
- Cut the sweet persimmon into cubes.
- Mix the vinegar, sugar, and water to make a sweet vinegar pickling liquid.
- Boil the sweet vinegar liquid.
- Let the sweet vinegar liquid cool and pour it over the persimmon to pickle.
- Let it mature for about 30 minutes to finish.
💡 TipReplacing high-sodium kimchi with sweet-and-sour pickles reduces salt.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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