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Ingredients
- 1 as much as you have Sudachi (peel)
- 1 1/2 times the amount of peel Good salt
Method
- Take the stems off the sudachi citrus, wash well and pat dry.
- Grate the peel and weigh it.
- (If you use a fine toothed metal grater you will get 1 g per large fruit.
- Write down the total weight.
- Mix 1.5 times the weight of the peel you wrote down in Step 2 in salt, and the dried peel together.
- Store in a container in a dry place.
- Before mixing in the peel from Step 1, spread it out and leave it to try in a dark place for half a day to an hour.
- Make ponzu sauce with the juices.
- Salt based ponzu sauce is delicious too.
