SALT PRESERVED CITRUS & KOSHOS

In this online workshop we’ll be demonstrating how to make delicious condiments like whole Preserved Lemons and Japanese-style spicy Yuzu Kosho, but from a variety of different citrus fruits. You can join us during class or simply watch, take notes and create on your own time!

What you’ll learn:

• How to ferment citrus in two unique ways, whole salt-preserved fruit, and a kosho comprised of citrus zest, juice and chiles
• How to incorporate these unique condiments into culinary recipes
• Which tools you need for success
• What ingredients work best

What you’ll need to make whole Salt-Preserved Citrus with us:

• 6-10 thin-skinned small sour citrus fruits like meyer lemons, lisbon lemons (as thin skinned as possible) limes
• Lots of sea salt
• Pickle Weight & Airlock Lid; or our Small Fermenting Veggie Kit  (or we will discuss other options in class)
• Quart jar
• 1-2 cups lemon or lime juice
• Knife and cutting board
• Access to an internet ready computer or tablet

What you’ll need to make Citrus-Zest Kosho with us:

• About 10 citrus fruits
• 3 small, fresh chile peppers like birds eye or serrano
• 1 teaspoon of coarse sea salt
• Small jar
• Juicer or citrus ream
• Rasp grater / microplane fine grater 
• Access to an internet ready computer or tablet

How the online workshop works

• We’ll email you a registration confirmation which includes the Zoom link and password. After the workshop, you’ll receive a pdf copy of the recipes and processes covered in the workshop
• Step-by-step demonstrations
• Q&A

All sales are final. Virtual Workshops are recorded, and can be shared if you miss our class. If you do not wish to be part of the recording, you may turn off your video during class.

Copyright 2020 Preserved. Any unauthorized use, dissemination, copying, or storage of this recording is strictly prohibited without prior written permission.