Why wait until the first frost to make persimmons?

This is a tradition of the past. Because there was no advanced technology and accurate temperature and humidity data at that time, it was not easy to go bad when cooked according to experience at this time, mainly because the temperature was generally low after the first frost and the air was relatively dry, so persimmon was not easy to go bad when cooked. In fact, as long as you can control the temperature and humidity manually, you can do it all year round. Just make persimmons at home, and wait until it gets cold.