Yamagobo (Japanese Pickled Burdock Root)

5 from 2 votes

Yamagobo is a Japanese style pickle marinated in a combination of salt, sugar, rice vinegar and ginger that is typically orange in color.

Prep Time15

Pickling time5

Total Time5 15

Course: Condiment

Cuisine: Japanese

Servings: servings

Calories: 65kcal

Combine the 2 cups of water and ½ cup rice vinegar in a bowl.
Use a vegetable peeler to peel the outside skin from the burdock root, revealing the white flesh.
Cut the root into 4-6 inch matchstick pieces (depending on the size of the jar you will use for pickling).
Place the matchsticks in the bowl with water and vinegar. Set aside.
Combine the remaining vinegar and water, sugar, salt, ginger, chilies and carrot powder in a small saucepan and heat until it simmers.
Remove from heat and let it cool to room temperature.
Place the burdock root matchsticks in 2-8 or 1-16 ounce canning jar(s) with a wide mouth.
Pour the cooled picking liquid over the top and seal the lids. Let it sit in the fridge for 3-5 days for the best results.

Soaking the matchsticks in the vinegar and water after peeling helps keep them from turning brown and also takes away a little of the astringent taste.

You can omit the carrot powder or food coloring as it won't have an impact on the taste of the final product - they are only used for color.

Let it sit for at least 3-5 days to allow the flavors to penetrate the burdock root.

Cut the matchsticks to fit whatever size jar(s) you are using. I used 2-8 ounce jars so cut them short.

The Thai chilies are completely optional and not traditional. You can omit if you prefer.

For a more gingery flavor, add 2-3 additional slices of ginger. You can also add 1-2 slices of garlic if you'd like that flavor.