Fermenting kakishibu

Kakishibu is a traditional persimmon dye from Japan, originally made sometime between the 8th and 12th centuries. It is used to color all kinds of materials, including wood, cloth and paper. Made from astringent, unripe persimmons, it acts as a waterproofing agent that deters insects and the growth of molds. It is different from typical dyes in that it coats an item rather than penetrating and adhering to the fiber. This feature is the reason that it was used as a type of anti-forgery coating to protect sensitive documents. Subsequent signatures scratched the coating and since a new layer of kakishibu could be detected (color differences), it worked well.
This Kakishibu is being made from persimmons (Diospyros virginiana) native to the U.S. The unripe fruit was harvested in September 2012.
I created this video with the UA-cam Video Editor ( / editor )

[@dawnamerphotography5776]

Would love to see the finished product done and in use!

[@arkiegold]

How did this work out? Did the D virginiana result in suitable kakishibu?

[@Farfromhere001]

More ethnobotany videos PLEASE!

[@goccogrrl]

so there's 20 seconds of headline, then video of bubbling bucket of persimmon. No real info. Good idea, but we would really appreciate more clues about doing it step by step.

[@SEEthnobotany]

Check here for more info: www.chaoticgardening.com/blossom/growing-my-own-kakishibu/index.html