Here is a recipe that I have for burdock pickle (Gobo Tsukemono). However, it is a long lasting one: A nama-gobo....10kg salt.........1kg water........0.48 galoon stone......about 5kg B soy sauce....0.96 gallon moromi.......0.48 gallon chu-zarame...2~3kg 1. wash gobo well, and soak into A for about a month. (shita-zuke) 2. take gobo from salt water and drain water off 3. mix B and bring it to boil. and put them on gobo while they are hot. (hon-zuke) 4. after a week or two, take gobo out. Make new sauce B, and repeat step 3. (keep first sauce B, and use it when you make tsukemono next time) 5. After another a week or two, take gobo out. using the same sauce, add soy sauce if you like, bring it to boil...repeat step 3 again. repeat the same step for 3~4 months, until gobo become the way you like. Helen, as you seem to do a lot of pickles, do you have a local recipe that would take less time than that? I just love pickled burdock and so I am DESPERATE for a great recipe. :) Thanks. Sandrine
