Last week on January 10th, the 9th festival of Jirisan Sancheong has finished. It was a yearly celebration of one of Jirisan Mt.'s high quality agricultural product, dried persimmon.
At the festival all the fine quality products from various farmers have brought out their packaged crops ready to be sold on the market. At this time of the winter, various types of dried persimmons can be bought.
The festival mascot, Jirisan tiger, greets the guests of the festival. At the tunnel, the dried persimmon is hanging on a string on top.
The mascot also joined selling the packaged products to buyers.
It takes a lot of work to make the products. The persimmon is cultivated during early October to mid-November, and prepared to be dried.
After the preparation steps, the fruit is punched a hole and strings are attached for the drying process.
It takes about 1-2 months of natural drying process from winter breeze.
For the final process, the dried persimmon are shaped into a donuts shape by hand.
When dried, the persimmon become much more sweeter and has a distinct chewy texture. Persimmon when dried has 1.5 times the amount of Vitamin C and 7 times the amount of Vitamin A. For the benefits of easy storage for longer period of time and its nutrients, from long period of time Korean have enjoyed dried persimmon.
At the festival traditional Korean music and dance play has been performed.
If you love dried persimmon and looking for a great quality product, Sancheong region of Gyeongnam has one of the best in Korea. You can also enjoy dried persimmon during winter but at other seasons by freezing it. Enjoy it all time of the year~!
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