Fermented Yuzu Peel Sauce
Yuzu is a kind of fragrant citrus fruit related to mandarin orange. It origins from China but it's the most popular in Japanese and Korean cuisine. The flavor is tart and fragrant that’s why yuzu is rarely eaten as a fruit. It is cultivated for its aromatic zest and juice. To preserve this unique flavour and aroma for longer I fermented yuzu peels and blended them into the sauce. It's very fragrant so just a few drops are enough to flavour the curries or salad dressings.
Prep time: 20 minutes + 4 to 6 weeks fermentation time
Total time: 4 to 6 weeks
1 x 600ml bottle
Ingredients
4 fresh organic unwaxed yuzu fruits
350g boiled water (chilled)
25g Himalayan salt
2 garlic cloves
1 bay leaf
Method
You will need 1 litre glass jar with a lid for fermenting and 600 ml bottle for the ready sauce (or a few small bottles).
Wash the yuzu fruits in a hot soapy water and dry them. Cut the fruits in halves and squeeze the juice out. Discard all the seeds and put the squeezed juice to one side.
Bring 350 ml of water to boil, add 25g of Himalayan salt, stir until the salt dissolves. Leave the water to chill to the room temperature.
Clean the yuzu peels from the remain fruit pulp and discard the pulp. Cut the peel in 1-2 cm pieces and place them in a clean glass jar.
Add chopped garlic cloves and bay leaf, pour the chilled salty water and yuzu juice to cover the peels completly.
Close the jar and leave it at room temperature for 4 to 6 weeks.
After about 1 month place all the jar content in a high speed blender, take a bay leaf out and discard it.
Blend the remaining ingredients until smooth.Pour the ready sauce in a clean glass bottle and store in the fridge.
It should last for up to half year if stored in the fridge and not contaminated with other food.
