In this recipe, we’ll use a 50-50 percentage of chili and yuzu zest and less salt. You can up the chili percentage if you want it to be spicier or lower the chili percentage if you want the citrus taste to take over.
Destem the chili and take out the seeds. Cut the chili very finely and grind them in mortar and pestle. If you don’t have mortar and pestle, a food processor or blender will work just fine.
Then, we can start to zest the yuzu with a microplane. If you don’t use yuzu zest, you can mix multiple citrus zests to mimic yuzu taste. To get 80 gram of yuzu zest, we need to zest about 12-16 pieces of yuzu.
Mix the chili paste, yuzu zest, and salt. Yuzu kosho is done and ready to use!
If you’d like to ferment it, put the paste in an airtight container and ferment for a week.