Take the stems off the sudachi citrus, wash well and pat dry.
Grate the peel and weigh it. (If you use a fine toothed metal grater you will get 1 g per large fruit. Write down the total weight.
Mix 1.5 times the weight of the peel you wrote down in Step 2 in salt, and the dried peel together. Store in a container in a dry place.
Before mixing in the peel from Step 1, spread it out and leave it to try in a dark place for half a day to an hour.
Make ponzu sauce with the juices. Recipe ID: 928081
Salt based ponzu sauce is delicious too. Recipe ID: 1243583
Story Behind this Recipe
I received a lot of sudachi citrus from a COOKPAD user I'm friends with. I made ponzu sauce with the juice, and didn't want to waste the peel so...
If you don't sun-dry the peel, it will discolor. If you dry it out in the microwave, the sudachi will lose its fragrance. If using coarse salt, it's best to grind it first in a mortar. If using the salt on sashimi, add a little bit of the juice and it will be sooo delicious.