Gooseberry 'boshi' – Japanese-style sour salted gooseberries

  • Preserve
  • easy
  • Makes 1 jar – the size depends on how many gooseberries you have!
  • 10 minutes

PT10M

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1
There are no set measurements for this ferment – just get hold of the best gooseberries you can. Sprinkle a layer of rock salt in the base of a Kilner jar, then add a layer of cleaned gooseberries. Top with a few shiso leaves, then repeat these layers until the jar is full (or you run out of gooseberries). Leave for 4 weeks at room temperature until ready to use. These gooseberries will last indefinitely and continue developing flavour
2
Before using them, just rinse the gooseberries under water. They will be salty, tangy and sweet all at once, and are perfect for scattering over dishes, creating small little explosions of intense flavour throughout
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