Fermented Yuzu Kosho
A Japanese citrus and chili paste with explosive flavor.
Sign up to personalise this recipe
- •10 pieces Lime zest21 grams worth of zest
- •2 pieces Lemon zest3 grams worth of zest
- •0.5 pieces Orange zest4 grams worth of zest
- •2 pieces Small tight chiliesFinely chopped, about 2 grams
- •1 teaspoon Kosher saltTotal amount used in recipe
- •4 cloves Garlic17 grams, grated
- 1
Zest 10 limes, 2 lemons, and half an orange using a long strand technique.
10 min
- 2
Finely chop 2 small tight chilies and add to a mortar and pestle with 3 grams of kosher salt. Grind to a smooth paste.
5 min
- 3
Add 17 grams of grated garlic to the chili paste and mix well.
2 min
- 4
Chop the citrus zest until it resembles a powder.
10 min
- 5
Add another 2 grams of kosher salt to the zest, then mix in the chili garlic paste until evenly incorporated.
5 min
- 6
Pack the mixture into a container, cover with an airtight seal, and refrigerate for one week to ferment.
168h 0m
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza