A simple yamagobo recipe for Japanese pickled burdock root. Enjoy the crunchy texture in vegetable sushi, side dishes, or eaten on a pickle plate. Makes 1 pint jar, scale as needed.
Spices (Optional, feel free to make your own spice blend)
5grams Fresh gingerA few slices
2tsp Tumeric powder or 1 tablespoon carrot powder, beet powder, etc.
1tsp Szechuan peppercorns / Prickly Ash berries
2Dried hot chilis
1Large clove garlic
1tsp yellow mustard seed
2Kaffir lime leaves
5Large allspice berries
1Small handful Fresh dill
Instructions
Prepare the Burdock
Peel the burdock and cut into 3 inch lengths. You can cut them into large pieces if you use a taller container.
Meanwhile, bring the remaining ingredients to a boil, then cool.
Discard the dill if using.
Spoon the chilis, peppercorns and other solids into the bottom of the jar(s), then add the burdock root. This helps the jars to look nice and prevents spices from being trapped on the top.
Add the pickle liquid to the jar, leaving a ½ inch headspace. Screw the lids on the jars.
Can the Yamagobo
Bring a large pot of water to a boil. There should be enough water that the jars will be covered by 2 inches of water.
Add the jars to the pot, cover with a lid, turn the heat to high. When the water comes to a boil, start a timer for 10 minutes.
After ten minutes, remove the jars. Label, date, and store in a pantry.
Video
Notes
There's many different ways the pickles can be colored. I've seen yamagobo for sale colored with orange food coloring. If you're like me you can skip the food coloring and make your own. I use turmeric powder in the pictures. Powdered aronia berries add a great purple color. Carrot powder works well too. Beet powder works but isn't as strong as aronia powder.