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Place persimmons into a 1-quart jar or medium bowl.
Combine vinegar, 1/4 cup water, sugar, ginger and chile flakes in a medium saucepan.
Set over high heat and bring to a boil, stirring until sugar dissolves.
Pour vinegar mixture over persimmons.
Let cool, and then cover and refrigerate for at least 1 day or up to 1 week.