Fermented lemons

Fermented lemons are a staple in the culinary traditions of North Africa, and they feature prominently in Moroccan cuisine, where they're often paired with chicken or fish or added to slowly cooked flavorful tagines. Check out my Morrocan chicken recipe here.

The flesh of preserved lemons is bright, salty, and citrusy, and you can use it to make sauces or in vinaigrettes.

The rind is particularly valued, and it loses its bitterness during fermentation creating an umami, tart, salty, floral flavor that is well-suited for a variety of dishes.

The juice seeped out of the lemons during fermentation can be used in your daily water for added nutrients, or use 1 tsp in your summery lemonade.

RECIPE

Ingredients

10 Meyer lemons, organic 

1/2 cup pink Himalayan salt

Instructions

•  Put one Tbsp of salt in the bottom of the jar;

• Wash the lemons if necessary. Trim the tips of the lemons without exposing the flesh. Slice the lemons lengthwise into quarters without slicing completely through, keeping the quarters connected at the base. Sprinkle the inside of the lemons with 1/2 tsp of salt and pack them tightly into a jar;

• Press the lemons down into the jar- so they release their juices, and the lemon juice and salt combine into a brine that completely submerges the lemons;

• Place a weight over the lemons, and cover the jar. Allow the lemons to ferment for at least one month before trying them. Lemons should ferment long enough so that the pith loses its bitterness.

  Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana