The Most Amazing Japanese Condiment: Fermented Yuzu Kosho

Yuzu Kosho is one of the most versatile and delicious condiments period. It s super easy to figure out how to make it, regardless of experience. And it can be used on a wide range of foods from sushi, to salads, to your morning fried eggs. It s also great on fruit if you re into the whole sweet and savory thing. Welcome back to Fermentation Friday Episode 3, hope you all enjoy! (Side note, I m aware this is not hyper traditional and that it should mostly be chilies but aye, can t knock it till you try it.)

My favorite microplane (zester):

Ingredients you ll need:
1 teaspoon (5g) kosher salt (*split in half, half for paste, half for zest*)
10 limes of zest (21g)
2 lemons of zest (3g)
half and orange of zest (4g)
2 small thai chilies (2g)
4 cloves garlic (17g)