Vegan Citrus Kosho and Marinated Eggplant

The grey skies have opened to sunshine and now I am dreaming of fresh rhubarb and strawberries. They will not come for another month or so. So right now I’m clinging onto fresh oranges and citrus for dear life. The lovely flavors of a citrus kosho (a spicy, citrusy fermented condiment that can go on pretty much anything) has been sneaking its way into everything I’ve been cooking lately. Lentil soup, roasted vegetables, toast, you name it, Ibly put citrus kosho on it.

Citrus Kosho is a very simple fermented condiment to make. Traditionally made with yuzu, beautiful citrus native to Asia, it’s popular in Japan. Unfortunately, yuzu isn’t readily available in the Finger Lakes. So instead, I turn to a plethora of citrus I do have on hand. This citrus kosho has grapefruit, limes, oranges and lemons mixed with fresno chili, a little sugar and salt. We leave the mixture to ferment for about two weeks at a little below room temperature (think 60 to 65 degrees).

I’ve written about fermentation before when I made kimchi this past summer. Check out that post here. And this citrus kosho is no different. Although some recipes do call for the addition of whey to start the fermentation, I don’t think that’s necessary. There are plenty of fermentable yeasts, bacteria and sugar already available in seasonal citrus. The most important ingredient that any ferment needs is time. Letting good bacteria break down the citrus creates a unique flavor that cannot be replicated. Not to mention, the act of fermentation creates a host of good bacteria that can act as a probiotic and support gut health.

I’ve already mentioned some of my favorite ways to use citrus kosho but I also wanted to give you some ideas for you to take and make your own. I’m including a recipe for roasted marinated eggplant with citrus kosho and tahini. The marinated eggplant is such a quick and easy recipe. Marinating the eggplant for 12 hours or up to 24 hours is what creates an amazing depth of flavor. That depth compliments that zingy, fresh, spicy citrus kosho. Rounded out with a drizzle of tahini, this eggplant is the perfect side dish for an Asian feast. Serve the eggplant with some grilled or fried tofu and brown or white rice.

What’s important to remember is that fermentation is a very personal endeavor. Use what you have on hand and don’t be afraid to make substitutions. You can create amazing flavors with fermentation and if you make a mistake, take note and try again. The work we do in the kitchen is so important as we work towards enjoying all the edible plants this planet has to offer.

Vegan Citrus Kosho and Marinated Eggplant

Ali Lawrence | 3/13/20

• prep time: 12 hours
• fermentation time: 3 days
• cook time: 30 monutes
• total time: 3.5 days

Servings: serves 4 to 6

Ingredients:

• Zest of 3 limes
• Zest of 2 meyer lemons or regular lemons
• Zest of 1 grapefruit
• Zest of 2 oranges
• 2 Tbsp grapefruit juice
• 2 Tbsp meyer lemon or lemon juice
• 2 tsp lime juice
• ½ fresno chili or hot chili of choice- minced
• 1 tsp salt
• ½ tsp sugar

Ingredients:

• 2 large eggplants
• ¾ cup tamari, soy sauce or liquid aminos
• ½ cup red wine vinegar
• 2 tsp toasted sesame oil
• 1/3 cup maple syrup or agave
• Mixed with low or no sodium vegetable broth to cover the eggplant

  For the Garnish

• Citrus or yuzu Kosho (about 1 to 2 tbsp)
• Tahini (about ¼ cup)
• Parsley or cilantro

For the Citrus Kosho:

1. Rinse but don’t scrub any of the citrus.
2. Wear gloves when cutting hot chili and avoid touching any of your eyes, nose or mouth
3. Mix together all the ingredients and place into a glass jar or fermentation crock and leave at room temperature (70 to 75 degrees) for up to two weeks.
4. Store in the fridge for up to one year.

For the Marinated Eggplant:

1. Mix together all the marinade ingredients in large container with a lid.
2. Cut the eggplant in half lengthwise and then cut half into half circles about ¼ inch thick.
3. Place all the eggplant in the marinade and marinate overnight or for at least 8 hours.
4. Heat a cast iron skilled or heavy bottomed skillet on medium heat and add about 1 tbsp of vegetable oil. Cook the eggplant in batches until tender and golden brown.
5. Alternatively, Preheat an oven to 375 degrees. Drain the eggplant and toss lightly in vegetable oil and bake on a parchment lined cookie sheet for 20 to 30 minutes, checking after 10. The eggplant should be tender and golden brown.
6. Cool the eggplant slightly and place on a serving plate. Drizzle with the tahini, being sure that there is a little tahini on each piece of eggplant.
7. Spoon a little of the citrus Kosho onto the eggplant sparingly as you only need a little. Garnish with parsley or cilantro as desired.
8. Serve slightly warm or at room temperature. The eggplant can be kept in the fridge for up to 5 days.