I have been blessed with a lot of lemons. So I decided to try to ferment them. The result is a sweet, tangy, salty condiment that adds a familiar and at the same time exotic taste to whatever foods you add it to. Seriously, what is not to love!? I followed the recipe in one of my favorite books : Fermented Vegetables by Kirsten K. & Christopher Shockey.
It is simply salt, lemons, and you only need a sharp knife, some large jars and a way to keep it all submerged. I am currently using plastic freezer bags filled with water, not my first choice, but it works.
You can get all sorts of weights and covers, let me know if you have a favorite. This recipe just has you cover with a lid and shake daily.
My favorite way to enjoy these is in a chopped salad. Toss a grain such as bulgur or quinoa, with chopped red onion, tomato, cucumber, parsley, and some diced preserved lemons, drizzle with olive oil and you have an amazing salad with a burst of flavor. Enjoy!
I use a good old fashioned lemon press to get extra juice for the brine.
I needed a lot of brine.
After pushing the lemons under the liquid, I place a plastic freezer bag in the jar, fill with water and seal the ziplock top. These will need to be checked on from time to time to make sure the lemons stay under the brine and will ferment for 3-4 weeks. A little late for Christmas gifts but hopefully my friends won't mind.