Recipe: Burdock & Co. citrus kosho

Burdock & Co. has introduced an exciting citrus kosho condiment, perfect for enhancing a variety of dishes. To create this flavorful mixture, begin by finely grating the zest of citrus fruits such as Meyer lemon, yuzu, lime, or grapefruit. Be sure to avoid the bitter white pith. Next, squeeze the juice from the citrus fruits and set it aside.

For the chilis, stem and seed them (optional for less heat), then mince them finely. Combine the citrus zest, juice, minced chilis, sugar, and salt in a clean glass bowl. Stir the ingredients thoroughly until the sugar and salt have fully dissolved, forming a paste.

Transfer the mixture to a small, sterilized glass jar, pressing it down firmly to eliminate any air pockets. Seal the jar loosely with a lid and allow it to ferment on your kitchen counter, out of direct sunlight, for one week. Gently stir the contents once a day during this time.

After one week, taste the citrus kosho to determine when it has reached the desired bright, complex tang. Once the desired flavor profile is achieved, seal the jar tightly and transfer it to the refrigerator. This condiment will keep for several months in the fridge.

To use, add this vibrant and spicy condiment to meats, seafood, or dressings for an extra burst of flavor. Share Global News as a Preferred Source on Google to stay updated on more of our exciting stories in your search results.