{"id":1022,"date":"2021-10-04T18:30:23","date_gmt":"2021-10-04T18:30:23","guid":{"rendered":"https:\/\/www.deeprootorganic.coop\/deeproot\/?p=1022"},"modified":"2021-10-13T14:16:00","modified_gmt":"2021-10-13T14:16:00","slug":"yamagobo","status":"publish","type":"post","link":"https:\/\/www.deeprootorganic.coop\/deeproot\/yamagobo\/","title":{"rendered":"Pickled Burdock (Yamagobo)"},"content":{"rendered":"\n\n[et_pb_section fb_built=”1″ _builder_version=”4.11.2″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″][et_pb_row _builder_version=”4.11.2″ _module_preset=”default”][et_pb_column _builder_version=”4.11.2″ _module_preset=”default” type=”4_4″][et_pb_post_title _builder_version=”4.11.2″ _module_preset=”default” featured_image=”off” meta=”off” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.11.2″ _module_preset=”default”][et_pb_column _builder_version=”4.11.2″ _module_preset=”default” type=”4_4″][et_pb_text _builder_version=”4.11.2″ global_colors_info=”{}”]

\"\"Burdock is a medicinal root that also makes a great aromatic for sautes or a stir fry.\u00a0 The Japanese word for burdock is gobo, and the pickled form is yamagobo.<\/span><\/p>\n

An easy way to process and preserve burdock is this quick pickle recipe.\u00a0 I usually just snack on these (and eat them way too fast), but they also make a great garnish for umami dishes, or are a common filling for sushi rolls.<\/p>\n

This recipe is at its most basic, but you can add your favorite pickling elements to it–slices of garlic, ginger, turmeric, hot chilis, etc.<\/p>\n

<\/p>\n

Prep time:\u00a0 15 minutes\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 Cook time:\u00a0 5 minutes<\/p>\n

Equipment:\u00a0\u00a0\u00a0 1 pint jar w\/lid<\/p>\n

Tea kettle or pot for water<\/p>\n

Ingredients:\u00a0\u00a0\u00a0 ~8oz burdock<\/p>\n

\u2153 cup apple cider vinegar (or vinegar of choice)<\/p>\n

\u2153 cup soy sauce, tamari, or liquid aminos<\/p>\n

Water<\/p>\n

Wash your burdock thoroughly and peel if the skin is thick and tough.\u00a0 Trim any ends off, then cut into lengths just under the height of your pint jar.\u00a0 Then split your lengths of burdock into halves or quarters lengthwise to make matchsticks.<\/p>\n

If including other ingredients in your pickles, put those slices or spices in the bottom of the pint jar.\u00a0 Then stuff the jar full with your burdock matchsticks vertically.<\/p>\n

Fill the jar \u2153 full with the ACV, and then another third with the tamari.\u00a0 Boil enough water to fill the rest of the jar, and pour hot water over burdock.\u00a0 Put lid on the jar, and then shake up.<\/p>\n

Now just leave the jar sealed in your fridge for 1-2 days, and your pickles will be ready to eat.\u00a0 If you don\u2019t eat them all in one go, keep refrigerated.<\/p>\n

\u00a0\u00a0\u00a0 <\/i>Adapted from <\/i>https:\/\/foragerchef.com\/burdock-yamagobo\/<\/i><\/a><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"

Try a sweet glaze on beets or other root vegetables to help balance their
\nearthy flavor.<\/p>\n","protected":false},"author":8,"featured_media":1032,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

Burdock is a medicinal root that also makes a great aromatic for sautes or a stir fry.\u00a0 The Japanese word for burdock is gobo, and the pickled form is yamagobo.<\/p>\n

An easy way to process and preserve burdock is this quick pickle recipe.\u00a0 I usually just snack on these (and eat them way too fast), but they also make a great garnish for umami dishes, or are a common filling for sushi rolls.<\/p>\n

This recipe is at its most basic, but you can add your favorite pickling elements to it--slices of garlic, ginger, turmeric, hot chilis, etc.<\/p>\n

\n<\/p>\n

Prep time:\u00a0 15 minutes\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 Cook time:\u00a0 5 minutes<\/p>\n

Equipment:\u00a0\u00a0\u00a0 1 pint jar w\/lid<\/p>\n

\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tea kettle or pot for water<\/p>\n

Ingredients:\u00a0\u00a0\u00a0 ~8oz burdock<\/p>\n

\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u2153 cup apple cider vinegar (or vinegar of choice)<\/p>\n

\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0 \u2153 cup soy sauce, tamari, or liquid aminos<\/p>\n

\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0 Water<\/p>\n

Wash your burdock thoroughly and peel if the skin is thick and tough.\u00a0 Trim any ends off, then cut into lengths just under the height of your pint jar.\u00a0 Then split your lengths of burdock into halves or quarters lengthwise to make matchsticks.<\/p>\n

If including other ingredients in your pickles, put those slices or spices in the bottom of the pint jar.\u00a0 Then stuff the jar full with your burdock matchsticks vertically.<\/p>\n

Fill the jar \u2153 full with the ACV, and then another third with the tamari.\u00a0 Boil enough water to fill the rest of the jar, and pour hot water over burdock.\u00a0 Put lid on the jar, and then shake up.<\/p>\n

Now just leave the jar sealed in your fridge for 1-2 days, and your pickles will be ready to eat.\u00a0 If you don\u2019t eat them all in one go, keep refrigerated.<\/p>\n

\u00a0\u00a0\u00a0 <\/i>Adapted from <\/i>https:\/\/foragerchef.com\/burdock-yamagobo\/<\/i><\/a><\/p>","_et_gb_content_width":""},"categories":[4],"tags":[57],"yoast_head":"\nPickled Burdock (Yamagobo) - Deep Root Organic Co-op<\/title>\n<meta name=\"description\" content=\"Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.deeprootorganic.coop\/deeproot\/yamagobo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pickled Burdock (Yamagobo) - Deep Root Organic Co-op\" \/>\n<meta property=\"og:description\" content=\"Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.deeprootorganic.coop\/deeproot\/yamagobo\/\" \/>\n<meta property=\"og:site_name\" content=\"Deep Root Organic Co-op\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-04T18:30:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-10-13T14:16:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.deeprootorganic.coop\/deeproot\/wp-content\/uploads\/2021\/10\/burdock-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"768\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:creator\" content=\"@deeproot\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kara Brown\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.deeprootorganic.coop\/deeproot\/#website\",\"url\":\"https:\/\/www.deeprootorganic.coop\/deeproot\/\",\"name\":\"Deep Root Organic Co-op\",\"description\":\"Delivering the best local organic produce from small family owned farms\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.deeprootorganic.coop\/deeproot\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.deeprootorganic.coop\/deeproot\/yamagobo\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.deeprootorganic.coop\/deeproot\/wp-content\/uploads\/2021\/10\/burdock-1.jpg\",\"contentUrl\":\"https:\/\/www.deeprootorganic.coop\/deeproot\/wp-content\/uploads\/2021\/10\/burdock-1.jpg\",\"width\":768,\"height\":1024},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.deeprootorganic.coop\/deeproot\/yamagobo\/#webpage\",\"url\":\"https:\/\/www.deeprootorganic.coop\/deeproot\/yamagobo\/\",\"name\":\"Pickled Burdock (Yamagobo) - 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