Salty Lemons? The idea was new to us at Three Kitchens Podcast, but in fact, preserving lemons in salt has been done for centuries.
An actual recipe for salt preserved lemons has been dated to the 12th century. This Egyptian recipe is almost exactly the same recipe of today. Essentially, the lemons are packed in course salt and lemon juice and let sit in a cool, dark spot for about a month. The flavour they add to dishes like stews, curries and roasted veggies is out of this world!
Hungry for some Moroccan flavours, Heather is slow preserving lemons in salt and then cooking up a North African inspired meal with these lemons for this episode. These lemons have become a kitchen staple for all of us, and it’s not unusual to hear us reference them in many more episodes. We love them that much, and we know you will too.
Episode Links
~~~~
~ Batch Cookbook (https://wellpreserved.ca/batchcookbook/)
~ Salted Lemons Recipe (https://www.threekitchenspodcast.com/post/salt-preserved-lemons)
~ S1.2 Whisk Mayo Like Your Life Depends On It (https://threekitchenspodcast.buzzsprout.com/1751303/8352005-whisk-mayo-like-your-life-depends-on-it)
~~~~
Three Kitchens Podcast – a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com (https://threekitchenspodcast.com/)
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast (https://www.instagram.com/three_kitchens_podcast/)
Facebook @threekitchenspodcast (https://www.facebook.com/threekitchenspodcast/)
Pinterest @threekitchenspodcast (https://www.pinterest.ca/threekitchenspodcast/_created/)
YouTube @threekitchenspodcast (https://www.youtube.com/channel/UCdNTUvw9vpSVxwZfFpNgVWQ)
~~~~
Drop us a comment or give us a like – we’d love to hear from you!
Three Kitchens Podcast – a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com (https://threekitchenspodcast.com/)
You can support the show with a small donation at Buy Me A Coffee (https://www.buymeacoffee.com/threekitchens) .
Want to be a guest? We want to hear from you! (https://www.threekitchenspodcast.com/contact-us)
Or join us on our socials!
Instagram @three_kitchens_podcast (https://www.instagram.com/three_kitchens_podcast/)
Facebook @threekitchenspodcast (https://www.facebook.com/threekitchenspodcast/)
YouTube @threekitchenspodcast (https://www.youtube.com/channel/UCdNTUvw9vpSVxwZfFpNgVWQ)
Drop us a comment or give us a like – we’d love to hear from you!
Hello and welcome to three kitchens a home cooking podcast I’m Heather Dyer and I’m here with my co-hosts Ain Walker hello hi Erin and Sarah somasundram hello Sarah hi Hi how are you guys today good really good thanks got my seeds started this weekend excited about it uh what did you
Get started Sarah I got I got tomatoes and and peppers and I I got a couple of herbs going um nothing sprouted as yet but you know I stare at them every day yes with love and hope you have to talk to them now from Beyond the soil yes yes
And then I’ve got I I cleaned out two pots eron I I used your husband’s advice and I I bleached out pots today like uh planting pots and uh I’m going to be putting in my morning glory seeds into them very good those were so beautiful
They are so beautiful but you know they take a long time to start flowering so I thought maybe I could give it a go and try them inside yeah so wish me luck good luck yes I started mine I guess early because I’ve already got tomatoes and peppers popping up fantastic yeah
Yeah and it was fast wasn’t it they well the tomatoes were pretty F like faster than I expected the peppers have been slow and the papri have not come up yet okay even though I planted it all at the same time so I have no idea if maybe
Those and I planted all the seeds I had so they don’t grow oh well I guess it’s an experiment I’ll make sure we plant some extra because we have not done our tomatoes and peppers yet uh but we planted our celery from seeds and our onions from seeds nice right and you’re
Planting extra because you’re going to drop a whole bunch of those delicious bell peppers that you grow off on the doorstep throughout the summer we’ll be planting more peppers and more Tomatoes I feel like you can’t have enough well and you have that Big Greenhouse so you
Can grow more exactly and I have these really demanding friends there’s no more hints it’s just stated straight out give us your produce and we will gladly take yeah especially the bell peppers and remember you like me more than Heather so I get more I’m just joking Heather you know
What I like um red I like the the red yellow orange stage of a pepper green not my favorite they actually make me feel a little bit ill I get indigestion from the green ones as well oh do you yeah yeah I don’t so oh well all right enough of those hints so
Heather I hear that you been playing with lemons well I have not yet but my plan is to do so so not not playing so much as preserving preserving lemons so I thought we could talk about it then I’m GNA try it we’ll see how it turns
Out so the well I’m not exactly sure where when this came up for me but um I know a few years ago I bought this big cast iron Dutch oven for camping it’s the kind of thing that you you heat your briquettes you put a certain number on
The bottom a certain number on the lid and you let it slow cook like all afternoon when you’re out well you can’t leave it at the campsite really but while you’re hanging around drinking beer you cook right so right um that sounds perfect yeah I know right the the
First thing I made in it was this sort of um chicken tajine sort of thing which is like a stew and I remember the recipe had preserved lemons in it and I was like well I don’t even know what those those are so I just used fresh lemon
Which is good totally good can I ask where is chicken kajen is that how it’s pronounced yeah what’s the origin on that Moroccan North African and the tajine is actually just the vessel it’s the pot like an like a clay pot that you cook with a lid that
You cook like a stew in basically and it’s kind of this long it’s like a long high lid isn’t it okay I think there’s different ones but yeah you know that one that that looks sort of like it’s pointy yeah like a funny shaped funnel upside down funnel yeah right yeah okay
Yeah essentially my cast iron Dutch oven served the same kind of purpose ah yes okay and so now a dish if you see a dish called a tajine it’s essentially a stew that’s intended to be cooked or historically has been cooked in a pot like that okay so I I’ve seen these
Recipes with preserved lemon and I’ve never actually even eaten one and yet now I’m going to make some so sounds delicious so how do you preserve a lemon okay so I was thinking how do I preserve lemon just like you’ve just said and I still have Sarah’s batch cookbook which
Is all about preserving and I was like I bet I can find out how in that book and sure enough there it is which is such a great book by the way yes it is a good book it’s all kinds of uh preserving it’s like it’s Canning it’s dehydrating it’s fermenting fermenting turning
Things into powder turning things into like it’s preserving in all kinds of ways and sure enough they have a citrus uh section very different ways of preserving citrus fruit and um they have just a very small explanation of how to preserve lemons and I’ve seen it elsewhere as well so basically you’re
Cut you’re cutting them into quarters putting them into a jar putting salt salt and then filling it up with lemon juice so you’re preserving it in salt and its own juice you put it on the counter you shake it up every day okay um I’ve also seen it called a lemon
Pickle but I’m not sure how it’s a pickle when there’s no there’s no vinegar oh I see which I thought was kind of the definition of a pickle but perhaps I just don’t know the definition of a pickle oh that’s a good point how is it supposed to change the taste of
The lemon so I guess I’ve never had one have you guys ever eaten I’ve had preserved fruit but I’ve never experienced preserved Citrus ever okay so apparently it makes it a more intense lemon flavor and you and you can use the and you’re using the whole thing you’re
Not you’re not like peeling it or whatever it’s like the Rind the piss the flash of the fruit the whole thing and you would just take it out chop it up put it into whatever you’re cooking or using it in um and you can also use the
Salt the salt that’s in the jar you’d use it as you would any recipe but I imagine it’s got a slightly different flavor to the Salt even so you can use the salt that was exactly what I was goingon to ask is you said that they are
Sitting in in the lemon juice so does it dry out is that what the outcome is I don’t believe it so from it’s so hard one I’ve never even I’ve never had one um it doesn’t look dry to me I imagine it’s because it’s juice like you’re
You’re filling it up with juice it’s like a brine more like right okay so I don’t believe it’s going to be a dry piece of lemon right okay but but it would be dry enough that you can still use the salt the salt’s not dissolved right so this will be interesting we are
Going to find out oh okay yes I I am curious because I can’t even picture it at this point so C so I’ve seen pictures and some of them do look like a moist like it does look like a soft wet lemon but then uh but then when they say you
Can also use the salt I’m thinking well how are you using the salt then do they maybe let the liquid evaporate after and use and keep the salt because if you let the liquid evaporate after you take the lemons out you would have this salt left behind this is this this is the
Scientist and Aaron yes oh it’s a science experiment we are just GNA have to find out and now okay so in the batch cookbook it says three or four days on the counter but all the other one i’ I’ve Googled I’ve looked at numerous um howto how to preserve these salt
Preserved lemons and most of them say two to three weeks so I’m thinking like three to four days what what what are you going to get after like there it seems like there’ll be a big difference make some extra ones and then keep tasting them as it goes along okay so
Yeah so what I was thinking was I’m going to use small jars and I’m going to make at least three so that the three of us can then ah test them out because I want your feedback as well I will be happy to I always like it when sharing is mentioned
Yes and I’ll just also add that I’ve seen also some recipes that um where they add spice to it so it’s not just straight lemon and salt they put chili or red pepper flakes or something like that which I also thought would be interesting I don’t know if I’ll do that
Initially or if I’ll try it just straight lemon first and then see what we think um but I thought that was interesting as well because then you’re making it a whole different I imagine it be a whole different flavor then I I’m reminded of the this um a preserved lime
That I remember coming up in a Persian recipe and I ended up finding it I I never actually bought it because it was just for one recipe and and it was a whole like a bag full of them um but it was completely dry and uh and apparently has very intense flavor for
Stews you kind of like throw it into the stew and then you take it out at the end of the the kind of deal oh yum I would love that with lime I’m curious to see how this these lemons turn out yeah so um it seems to be used quite commonly in
Like grain dishes like risotto quinoa couscous like a salad you’re chopping it up and putting it in that you also see it in like the stews um and soups and with roasted meat as well like lamb or chicken um or fish like it’s sliced with fish
Like you would a fresh lemon but maybe it’s more intense I don’t know right can you eat the whole preserved final product rinded in all does it have a consistent flavor because because the Rind can be kind of bitter right we’ll find out Erin we’ll find
Out yes so I yeah and I mean it does say you use the whole thing although occasionally I’ve seen a recipe where you only use the Rind ah so um I wonder if there is not just a difference I would think the texture would be different but also I wonder if the
Flavor is different interesting I don’t know this is so this is an interesting one because none of us is familiar with this end product so the good thing is you won’t know if I screw it up yeah yeah unless we all hate it and then we’re like [Laughter]
This is terrible oh God when we all end up with botulism then we’ll know okay now let me be clear there’s no water bath this is not a sealed can it’s just in a jar on the counter so yeah this is not I don’t think I can screw it up that
Way no it will be let’s not go there no but I’m kind I’m hoping that it’s good and that um you know I can make some of these sort of Moroccan inspired recipes because I really like those flavors I like that yeah me too cuine
From that part of the world and now it seems like more recently my kids are a bit more open to different foods and like it seems like in the past few years where we’ve moved Beyond where they’ll actually eat a one pot dinner which is
Like one of my favorites like a stew or something because it’s so much EAS easier and now I think they might be more receptive and they do love Citrus so I’m hoping that it’s going to be a family win as well I’m excited by the thought and a friend win yes and a
Friend win yeah yeah oh I was gonna also tell you in batch they also include a recipe that uses it so I’m going to make the recipe as well I’m going to make the lemons and then we’re gonna I’m going to cook it in um they have a chicken stew
With salt preserved lemons and they say it’s loose inspired by North African cuisine nice so I hope that means that that the ingredients are things I have and not feathers of dodo birds and weird random things um but it uses the it includes in the ingredients both the lemon and the
Salt separate a separate ingredients in the recipe so I thought that would be good to try because it’s using the whole yeah yes ab and no waste that’s that’s such a a great concept right to add to your recipe oh and I just the thought of lemony salt sounds great yeah I know
Doesn’t that sound good sounds good salt with an extra flavor infused into it I mean maybe this can teach us how to infuse more things into our salt yeah bacon as well CU bacon salt have you ever had bacon salt no so good oh so good you know how um you know some
People Rim their uh cocktails with with Caesar or something a Caesar or a bloody mary or something like that um bacon salt bacon salt oh I wonder if this if that’s the use because I just in passing saw um a number of cocktails using these lemons and one of the things was a
Bloody Mary and so I’m wondering if it’s like to Salt the rim aha you you’ll have to look it up and then make it and then send it to us as well sounds like we need dinner and drinks yes when the weather’s nice you can come sit on the
Deck and we will have preserved lemon themed drink and Kate you heard it folks say the date and the time and I’ll be there sounds great Heather good luck and we will be right back to find out if the recipe to wot are you also interested in preserving methods like canning
Dehydrating fermenting and salting you might want to check out the batch Cookbook by Joel mccharles and Dana Harrison you can make your own salted lemons hello and welcome back to three kitchens Heather tell us how it went with preserving lemons you’ve been working on this for a little while now a
While yes and I think I made no secret of the fact that I had no idea what I was aiming for never having eaten a preserved lemon before so I will admit I was concerned I might be discussing a fail today and I’m really really happy to say
We’re not talking a fail so excellent good job yay yay okay uh let me first tell you how I did it what method I use so I followed the instructions from the batch cookbook right which were and I may have said this before but I’ll just quickly say so
You quarter three lemons you put them in a jar you add the juice of one lemon and 3/4 cups of salt you tighten the lid you give it a shake and you leave it on your counter and you give it a shake once a day and apparently they keep for five to
Six months I think you put them in the fridge after that and then they keep so you do have to keep them in the fridge uh yeah I’ve read conflicting things but it makes sense to me that you once it’s opened and you’re in in and out of it it
Makes sense that you would keep it there I think it would last longer and depending on the temperature in your house too so after 4 days like they said three to four days I opened that up and not knowing what to expect I was like
Well we’re GNA see all I tasted was salt it was salt salt salt all the way through the lemon tasted like salt the salt tasted like salt I was like well I don’t think this is what I was hoping for um or at least it didn’t suit my
Palette like maybe that is it’s still preserved as they said like it’s still a preservation technique yeah um but it didn’t taste like something I wanted to cook with sorry had the texture changed that much at that time it was a little bit chewy it wasn’t like a raw lemon but
It hadn’t softened a whole lot I didn’t think it was working so uh I kind of Switched gears a little bit and went with a method that I’d also read so there was kind of two methods this one I’d seen more commonly when I was kind of Googling this earlier so
This wasn’t from the book and this is more of a brine so what you do the same thing but instead of the juice of one lemon you fill the jar up with lemon juice right and then you close it and then you give it a shake every day and
You leave it sit in the out of the Sun but on the counter and it ferments in the lemon juice so I switched gears I did that I topped up all the jars and I let them sit and then after 10 days I peaked in there again and they’re much sof
And while they were still salty for sure it was much more balanced and I could actually taste the lemon and not just pure salt so then I decided at that point after the 10 days that now I can plan to cook my recipe with them and I
Gave you guys each a little jar so before I get into the recipe what did you think can I ask a question about the process of yes fermentation so you gave us this little jar I now have one on my counter and I’ve dipped in it a few
Times every time I open and close it it keeps overflowing the lid’s getting kind of gross it’s hard tighten on my jar is not doing that okay no that I I did put mine in the fridge so I wonder because that will actually slow down the process
So I wonder if maybe you wna I might go do that I was going to say did you have to wash the lids and stuff because I noticed that they’re starting to um the acid is eating away at the metal right right yeah see I H because they do burp and
And whatnot when they’re fermenting right and they were kind of getting sticky on the outside you had mentioned yeah they were getting sticky and kind of crusty with salt Aon I’m just wondering if maybe you want to put it in a different container okay I don’t know
I’m just when you said it seems to be kind of corroding the metal I don’t like the sound of that yeah like it’s just it’s just where it you can tell that it the gases produced from fermentation are just kind of bub up on top so I wasn’t sure if did you
Change the lids daily or no didn’t need to I didn’t and I noticed it on the top of the lid as soon as I brought it home there was a little bit of corrosion and I was like o it’s been it’s fermenting like you it’s almost a good sign to me
When when you see that because you know that things are bubbling and well it’s supposed to ferment I mean that’s the idea yeah so is preserving a form of fermentation well I think the opposite I think yeah fermentation is a form of preserving preserving just means to make
Something last longer out of it SE Beyond its season you know when people first started preserving you know lemons in this way it would have been to make them last far beyond the season that they grew in so they could still use in their recipes or travel farther with
Them or something right right right scurvy yeah scurvy yeah this would have been this would have been the the cure for scurvy yeah totally I was blown away at The Taste and I think I’m definitely going to have a jar and start making these and keep one in my kitchen for
Sure when you said you were salting lemons I I just I couldn’t picture what this was going to taste like right me either all I thought was I thought back to my tequila days and I’m like salt and lemon I guess it could go well but what
Was shocking about it was when I tasted it it’s almost like the sourness from the lemons it was gone mhm yeah totally tastes sour and so I know that you were talking about putting it in a recipe and I was trying to figure out what to do
With it and I did put a piece in a soup that I was making yesterday and I didn’t really taste it yesterday but I really tasted it today with the leftovers o but what I did was I just started cutting little pieces and eating them uh because I grew up eating dried
Preserved fruit a little bit different so T it tasted a lot like that and then at one point i’ eaten so much that my uh mouth went numb I think I just ate too much and I kept eating them though it didn’t stop me I loved it I think I’ll uh I’ll
Definitely make one of those preserved lemons and and keep it in my fridge and I might do one with a lime maybe who knows what that will taste like yeah yeah totally so I got this little jar from you I got it home and I had never
Heard anything else that you could make preserve lemons in so the first thing I did was Google I preserved lemons now what and the second recipe that came up I I think Google is out to get me the second recipe that came up was to make a potato
Salad with the lemon and the salt mixed into am mayonnaise mm yum so if you want to know about my struggles with mayonnaise go back and give that a listen I must be sick in the head well I did not think you were going to make mayo again so soon oh I did
Didn’t think so either and then I read this potato salad and I was chewing on a piece of your lemon because like you Sarah I just cut off pieces and was snacking on this last night oh the flavor yeah was really good really bold yeah very intense and yummy
And I saw this potato salad and I knew I had to have it and I knew I had to make a mayonnaise so you know the process didn’t get any better it was it was a pain in my ass but I finally got it finished again this morning and I took
The lemon I took a quarter of it and I put it in my mortar and I smooshed it all up and then mixed it in the flavor of this lemon that is in there it just it’s like your whole face can taste it I don’t know what it is it is i’ actually
Like to try that it is so delicious uh I’m sending some of my mayonnaise to you guys because I’ll be away for three days and I need somebody to eat this because if this mayonnaise is not eaten I will cry many tears oh don’t do that we are
Always here to eat the good the good food that you make so take all your probiotic Sarah you got to eat this mayonnaise because as soon as you smell this and with the salt in there too Yum Yum Yum Yum Yum yeah and don’t forget
You can use the salt itself not just the lemon you also can just dig that salt out of the jar and put it in just use it as you would salt the it’s hard to sprinkle cuz it’s wet salt you know what I salted my water with it when I boiled
My potatoes oh smart yummy I also took this mayonnaise and I had boiled up an extra egg from the potato salad that I was going to make and I made an egg salad sandwich and put some more of this lemony Mayo in there yum and I don’t know this the mayonnaise the lemony
Flavor and then I put some chopped fresh green onions in there and those three things together I think you could just eat off of a spoon I think I might actually change my um dinner menu today and uh and do a potato salad and see what else I
Can well I could give you some ideas if you want some ideas so what what did you make with it Heather I want to hear about your chicken my chicken stew so I made uh the recipe they had in the batch cookbook which is called chicken stew
With salt preserved lemons I use thighs and drumsticks bone in skin on squash carrot celery mushrooms onions garlic and then the spices were cumin Rosemary chili powder mustard powder so you brown everything put it in a pot like you do with most uh stews and then cover it up
And put it in the oven for an hour so then after the hour you remove like about a cup of the vegetables and you blend them up and put it back back in to kind of thicken the stew oh like sometimes you do with soup
You know to like it up yeah so I took the vegetables and I added a just a little splash of chicken broth because it was kind of like it was a little hard to blend in my ninja thing I added a little bit more lemon salt and the taste
Of that pureed vegetable I I could have drank it out of I almost I was like what the is this it’s so good like oh my God it was like one of the best things I’ve eaten in a while and I so I pour it back in and then I was like you
Know I’ve got the cup from the little blender and I’m like trying to get the last of it out I’m trying to eat it oh my God it was just it was just so good so good um the vegetables were my favorite I have to say I wouldn’t again make a chicken stew
Like this with skin on my chicken because you kind of got to pick it out it’s kind of gross and then it gets really greasy too greasy and I think it probably does add flavor but I don’t like the texture of it yeah and I also
Don’t like bones in the chicken in my food like I’m a little picky about I prefer to have a boneless piece of meat that but that’s just me and again I’m sure the flavor is much better with the bone but I find it a pain to eat around
Todd just had it with like a couple of pieces in his bowl he didn’t he’s not as picky he doesn’t really care so much but I found for me I was then picking and it was just a pain in the butt and want to have to take the peel and the bone and
The whole I’m just lazy that way so I wouldn’t do that again and honestly the vegetables were the star oh I said to my husband if I could have just if I had known I’d have just made this is there such a thing as a vegetable stew because
That’s what this should be this was why not I’m sure the chicken gave it amazing flavor but the vegetables just soaked up all of that they tasted lemony and salty and just like the mushrooms and the butternut squash were like the best in fact for lunch today I reheated
Without chicken I just took all the rest of it and left the chicken for maybe toddle eat it tomorrow I don’t know and I just ate a big bowl of all the the stew and vegetables that was left that’s what I had for lunch because it was so
Damn good and so batch uh in the book recommended serving it with toast drizzled with thyme infused honey so I made that up too um I put the dried thyme I toasted it in a dry pan kind of pounded a little bit and then put it in
A jar covered it with honey left it sitting in the sunny window for four days and then strained it with cheesecloth and that was the honey that I strain it okay shared with you yesterday how long did it take to strain honey through cheesecloth and was that a
Horrible sticky process it was sticky for sure I kept saying ah so I’m sticky everything was sticky I put it from one jar to the other with the cloth I thought it was pretty subtle would you you say it was very subtle so and was this fresh time you used dry and they
Say that fresh adds too much moisture into the honey I don’t know if it would make a difference interesting okay yeah I don’t know how much difference it would make honestly because it’s not in there a super long time it’s just a few days but um I did like whether it was
Time infused or not I did like the honey with the stew I thought it was a nice compliment to it yeah I’m like kicking myself right now because I feel like I took out this the wrong meat to uh cook for a dinner you can do it another day I
Don’t think I’m GNA be satisfied with my dinner today after this I definitely won’t because I have no plan and it will be like chicken fingers or something because it’s just me and the kids you could make some fish fingers and then put your lemon on that too fish sticks
There you go you can make a tartar sauce for your fish sticks with the lemon yeah mhm but not homemade Mayo I’m not I’m not going there no no hey you’ll have my jar by the end of today oh yeah oh that’s right there you go you can maybe
That’ll that’s what you can create it into oh so good um we all really loved it even the kids really liked it one kid now says he loved squash and I’ve never heard either of them admit to liking squash before the other one said the
Squash was gross but you know I I can still consider a win 5050 is still a win in my books then the toast with the honey is that just their take on it or is that I wonder if that’s something that goes with that Cuisine or or not
Sure came out of their heads kind of good question it just says oh try it this way with on the side yeah I’ll be looking for more ways to use these lemons yeah I was really excited to hear that not only you guys had a chance to
Taste them but you actually used them in something before we got to chat about it which was kind well I just ate them ho that was my goal I I had to use them and eat them in something and and now I can’t stop it’s good I forgot when I was
Eating my leftover I took some green olives and some lemon and just did like a rough chop and put olive oil over it and capers and just sort of mashed it all up together and ate that on my bread with my stew so so much salty goodness in there
The Capers the olives the lemons I was like oh this is so good and I end ended up eating way too much bread along with all my stew and now I had to go for a quick dog walk before we sat down here because I was so full I ate so
Much so that’s another way you could just chop it up and put it on your bread there a few things that you know in my pantry that I would say add that Umami taste to Foods this I would say is one of them so I’m definitely going to make
A few a few jars and this is a great way to keep the lemons longer and use them in a variety of different ways like I’m I’m right with you I’m definitely going to be putting these in the constant rotation once these ones are gone because oh it you know what this would
Be great in a Caesar salad too like a caesar dressing oh AB abolutely I’m not making more mayonnaise no I’m done just use this store bought stuff and the mayonnaise I made for you guys this time is Super stiff so you’ll probably want to water it down a bit yeah I saw the
Taste of a preserved lemon described as an older wiser lemon which I thought was made sense because it it you lose some of that like sharp like you said the sour you lose some of that like Zing which feels like maybe the more youthful part of taste so older and wiser like
It’s mellowed and it’s kind of like knows itself you know what I mean and it’s salty yeah it’s a little salty it knows who it is yes and it’s not afraid to show it I know I’m getting saltier the the the older I get so that makes
Sense yes exactly and it lingers hangs around and I’d be curious to see how the taste might change over time because they keep they keep for quite a long time so what’s it g this is after what like a 20 days or not even I can’t remember exactly when I started but 15
20 days what’s it going to taste like after three months yeah I don’t know I’m curious if they I don’t know they they’ll last that long mine are not gonna keep that they’re they’re going to be finished yeah I’m gonna do an extra jar and like stash it yeah once it’s fermented I’ll
Stash it in the back of the fridge see what happens like leave it longer and see what happens well I’m glad it was a success for a complete unknown to all of us I mean we had no idea any of us fermentation wonderful thing yeah I highly recommend that book Thank you for
Lending it to me Sarah oh no problem you know if I ever could design my house that’s what I would have like a whole room for fermentation and things like this my delicious science experiments because I love learning about it it’s amazing what it does to the flavor what
Did they call it like a summer kitchen you almost you could have like a separate little kitchen where you have all your stuff set up where you could do that and shelves to store all the jars of things and yeah well thanks you guys I’m done that’s all I’ve got to say
About preserve lemons thank you well this is an easy recipe and I think absolute essential in your kitchen so till next time Bye and now for the fine print you can find pictures and recipe links on Instagram and Facebook 3 kitchens podcast feel free to leave us a comment or a suggestion for future episodes we’d love to hear from you and of course if you like And subscribe that helps more
People find us M that’s the best chicken I’ve had in a long time