Put the ingredients in a sterilized jar. Close the lid and shake.
During the warm seasons, keep at room temperature, but during the cold seasons, store in a warm place. I store mine in a cooler with a container of warm water.
Once or twice a day, shake the jar and open for about 5 seconds. It may become contaminated if opened for too long.
After a day, it should look like this. It actually looks as though all you did was jar the persimmon peel that was soaking in dish water.
Day 2: Does the water look a little yellowish to you?
Day 3: Before opening the lid, put your ear close to the jar--could it actually be fizzing.
Day 4: When you open the lid, it should make a fizzing sound!
Day 5: The yeast should stop fizzing vigorously. Now, it's time to make bread or sponge dough (bread starter)!
Story Behind this Recipe
I came up with this recipe since I felt that using the whole fruit to make yeast was a waste. I'd heard about making yeast from the core of an apple or pear, and about making yeast from a whole persimmon, so that's why I tried making it with the persimmon peel.
At the very least, if you wrap your baby yeast up in a blanket (towel), it should grow up to be a good child. =
Store in the refrigerator. If storing for longer than a week, bring it to room temperature, then add some "food" (honey or sugar) about once or twice a week. When it starts bubbling again, return it to the fridge.