How do you make persimmon vinegar? In the premiere issue of Cured magazine, chef Edward Lee describes the strange, detailed process, which involves overripe fruit, vacuum-sealed bags and up to three weeks of time. In this video, Lee employs the ingredient in a fluke crudo with stinky tofu. Check it out, and for the story and the recipe for this dish, pick up your copy of Cured*.

*Use the code “foodrepublic” for $5 off the $20 cover price.