Scrub the burdock root thoroughly to remove any dirt or impurities. Using a sharp knife or vegetable peeler, peel off the outer skin of the burdock root. Cut the burdock root into thin strips, about four inches (ten cm.) in length. 

Cut the burdock root into thin strips, approximately four inches in length. This ensures easy handling and optimal texture.

To prevent browning and enhance flavor, submerge the burdock strips in a bowl with 1 ½ cups of water and 2 tablespoons of vinegar. This also helps draw out any astringency, revealing the root's buttery taste.

In a pot set over high heat, bring rice vinegar, water, sugar, dried chili, ginger, salt, and turmeric to a rolling boil. This aromatic brine will infuse the burdock with delicious flavors.

Once the burdock has soaked in the water and vinegar mixture, remove it and pat it dry. The moisture will affect the pickling process, so ensure it is well-drained.

Transfer the burdock strips to a clean and sterilized glass pint jar or container. This maintains cleanliness and prevents contamination during the pickling process.

With caution, pour the hot brine over the burdock, ensuring all the strips are completely submerged. This ensures even pickling and discourages the growth of mold or bacteria.

By hand, add the cooked ginger and chili to the jar directly from the pot of brine.

Allow the Yamagobo to cool to room temperature. Then, cover the jar or container securely.

To achieve optimal taste, place the jar in the refrigerator and allow it to pickle for a minimum of 24 hours. This allows the flavors to meld and intensify. The longer the pickling time, the more pronounced the flavors become.