So the answer to the previous post is: I’m making Kakishibu!..
Added 2024-09-23 13:24:07 +0000 UTCSo the answer to the previous post is: I’m making Kakishibu!
Kakishibu is a fermented dye produced from the juices of the unripe astringent Haichiya persimmon containing strong tannin. It takes at least a year for it to ferment.
It has many natural beneficial properties, such as deterring insects and having an anti-mold effect for wood and cloth, and is even used for waterproofing because of the high astringency and tannin content. It’s a gorgeous amber color, and gets darker as it is exposed to sunlight.
It’s basically a magical dye/wood stain created by incredibly hardworking bacteria 😊 it takes over a year for it to age.
I started off by gathering unripe persimmons, then I cut them up, and then I smashed them inside of plastic bag and covered them with non-chlorinated water. I am going to let the fruit sit in the water for 10 days before removing it then I will let it ferment for over a year. 💚
