I had some left over yuzu, so I removed (a lot) of seeds, sliced it thinly, and mixed it with an equal amount of honey and sugar by weight (mixed with 50% honey, put it in a steralized jar, and then topped with 50% sugar). This’ll turn syrupy and slightly ferment. It’s usually mixed with hot water as a tea, but it can be used for other things.

Edit: After reading what I wrote it seems like it could be confusing. For 200g of yuzu you’d use 100g of honey and 100g of sugar.

  • FuglyDuck@lemmy.worldEnglish
    5·
    17 days ago

    Hmmmm.

    Makes me think of candied lemon peel. Oh this gives me ideas. How long do you let it ferment? How lemon-y is yuzu?

    Besides tea, what do you use it for?

    Have you tried candied yuzu (or candied yuzu peels)?

    • The Giant Korean@lemmy.worldOPMEnglish
      4·
      17 days ago

      Yuzu is pretty lemony but it’s also got this aroma/flavor to it that’s quite distinct. Very aromatic.

      I will probably just let this batch go for a week or so. Not too much fermentation will happen anyway because of all the sugar. Maesil cheong (green plum cheong) often is left to go for 100+ days, though.

      You can use it as a flavoring or topping. It turns out very much like marmalade, so you can even put it on toast.

      I haven’t tried candying yuzu peels, but I bet it should be fantastic.

      • FuglyDuck@lemmy.worldEnglish
        5·
        17 days ago

        . It turns out very much like marmalade, so you can even put it on toast.

        that… yeah. I think I’m gonna have to stop by the local korean market. (again, lol.) thanks for sharing.