2 pounds (about 4 cups of pulp) of ripe Ming Tomb persimmons1 1/2 cups of light or dark Turpan raisins (haven’t recently been to Turpan? then any raisins will do)2 cups of dried apricots from Turpan2 freshly picked t...2 pounds (about 4 cups of pulp) of ripe Ming Tomb persimmons1 1/2 cups of light or dark Turpan raisins (haven’t recently been to Turpan? then any raisins will do)2 cups of dried apricots from Turpan2 freshly picked tart apples from Maoling, tomb of the 9th Emperor of the Ming Dynasty2 tablespoons of fresh ginger 1 green chili pepper chopped 1 tablespoon of mustard seed3 1/2 cups water1 1/2 cups white vinegar (I used rice wine vinegar) 1 1/4 cups brown展开更多
文摘2 pounds (about 4 cups of pulp) of ripe Ming Tomb persimmons1 1/2 cups of light or dark Turpan raisins (haven’t recently been to Turpan? then any raisins will do)2 cups of dried apricots from Turpan2 freshly picked tart apples from Maoling, tomb of the 9th Emperor of the Ming Dynasty2 tablespoons of fresh ginger 1 green chili pepper chopped 1 tablespoon of mustard seed3 1/2 cups water1 1/2 cups white vinegar (I used rice wine vinegar) 1 1/4 cups brown
