Korean Food··6 min
Korean persimmons: which ones you can eat firm, and how to ripen, dry and store the rest
Dangam, daebong, hongsi, Cheongdo Bansi and the dried forms, plus where to see persimmons drying in Sangju
Only dangam is meant to be eaten firm. Most other fresh Korean persimmons are astringent and have to go jelly-soft, or be dried or frozen, first, so read the label and squeeze before you buy.