{
  "id": 1290416,
  "title": "Recipe: Burdock & Co. citrus kosho",
  "url": "https://urgent.news/2026/08/16/recipe-burdock-co-citrus-kosho",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-08-16T15:00:35.000Z",
  "source": {
    "name": "Global News",
    "slug": "global-news",
    "url": "https://globalnews.ca/news/12023282/recipe-burdock-co-citrus-kosho/"
  },
  "original_language": "en",
  "account": "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.\n\nFor 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.\n\nTransfer 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.\n\nAfter 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.\n\nTo 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.",
  "summary": "A vibrant, spicy, and fermented Japanese condiment perfect for meats, seafood or dressings. Follow the steps to make your own here.",
  "key_points": [
    "Burdock & Co. introduces citrus kosho condiment",
    "Combine citrus zest, juice, chilis, sugar, and salt",
    "Ferment for one week before refrigerating"
  ],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}