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): https://amzn.to/2ZDl9nyFOLLOW ME:Instagram: https://www.instagram.com/joshuaweissmanTwitter: https://twitter.com/therealweissmanFacebook: https://www.facebook.com/thejoshuaweissman---------------------------------------------------------------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)
