After Making Yuzu Tea and Yuzu Jam, Make Yuzu Peel Yuzu Vinegar - much

Method

• Use organic yuzu citrus if possible.
• Scrub the yuzu well with a bristled sponge.
• Cut the fruit in half and squeeze out the juice.
• Take the seeds and membranes and set aside.
• If you remove the white pith from the peel, it will be less bitter, but you can leave it if you like.
• Bring plenty of water to a boil.
• Soak yuzu peel in the boiling water for 1-2 minutes.
• Throw away the water, bring fresh water to a boil and repeat.
• Do this for a total of 3 times.
• Leave the yuzu peel in the final water for more than 3 hours to overnight.
• Drain the yuzu peel well without squeezing it, and weigh.
• Slice as thinly as you like.
• If you cut it very fine, it will dry faster.
• Put the sliced peel and sugar in a pan, and leave for a while until the sugar has permeated the peel.
• Start cooking over a very low heat.
• Not a lot of moisture will come out at the start, so add 1 tablespoon of yuzu juice.
• Skim off the scum diligently.
• Simmer until there's just some moisture left in the bottom of the pan.
• At this stage, it's "yuzu tea."
• If you reduce the moisture even more, it's "yuzu jam"!
• If you simmer it until there's almost no moisture left in the pan, it's almost "yuzu peel."
• Cool, spread the peel on a tray or plate, sprinkle granulated sugar and leave to dry.
• Turn the peel over at least once a day, and sprinkle more granulated sugar.
• This is how it look on the 2nd day.
• (It depend the room humidity, but this photo was taken in January.)
• This is how the peel looks after it's been dried for a week.
• At this stage, it has almost no moisture.
• It will keep in the refrigerator for a good month.
• I think peel at this stage is suited for dessert recipes.
• To use the juice: You can use yuzu or kabosu juice to make citrus vinegar.
• Just add an equal amount of vinegar and store it.
• It will keep for quite a long time.
• An empty vinegar bottle is the best storage container.