Description
This recipe is both easy to prep and easier to make with the same authentic flavor you’ll find in the market!
Ingredients
Scale
100 grams green chili peppers
50 grams green yuzu zest
50 grams yellow (ripe) yuzu zest
20 grams salt
Instructions
- Deseed the chili peppers and grind to a fine paste
- Take the zest off the yuzu fruit with a microplane
- Mix in the zest with the salt and leave for 24 hours
- If you’d like a fermented yuzu kosho, leave the mixture to ferment in an airtight jar for a week before serving.