Chef Rachel Yang's Quick Pickled Persimmons
2 Fuyu persimmons
1 cup rice wine vinegar
1/2 cup water
1/2 cup sugar
1 star anise
1 cinnamon stick
1 small piece of ginger
1. Peel the persimmons and slice them into 1/2-inch slices.
2. Bring the rest of the ingredients to boil.
3. Stack the persimmons in a Mason jar and pour in the pickling liquid.
4. Leave it in the refrigerator for 24 hours and then use.
5. Serve with quick kale slaw and roasted duck.