Fermented lemons, or salted lemons, is an easy fermented food and great way to conserve seasonal lemons. They can be used in a wide variety of dishes, condiments, and make exceptional mocktails and cocktails. They are popular in Moroccan cuisine and a must-have when making any type of Moroccan tagine. It’s amazing in buttery sauce for fish and takes a simple lemon salad dressing to a whole new level.
Ingredients:
1.6 kg / 8 large lemons
150 grams / 1 cup coarse salt
100 grams / 1/2 cup sugar
2 tablespoons peppercorns
6 -8 leaves bay leaves
3-4 thyme sprigs
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4 Comments
To sterilize the jar, make sure it is clean and soap free first, then place it in your oven set at 200° ferinheight, for 1 hour. Dont pre-heat your oven. After the hour has finished, let it cool in the oven with the door closed.
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This looks really interesting, it's not something I've previously encountered. I'm going outside now to talk to my lemon tree in an attempt to make it yield more fruit.
Started living a happy life after this video, thanks!