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Wednesday, 12 May 2010 |
Fermentation is a way of preserving food that is older than almost all others. These fermented lemons are used as an accompainment to baked chicken in Morrocco.
Wash lemons. This is one time that it is important to buy organic lemons.
Slice lemon into wedges about 1/4 inch across, or flat rounds.
Place in jar (I use a pint jar with a screw lid), pressing down as you add each slice.
Sprinkle with 1 t salt after each lemon.
Use as many lemons as you need to fill your jar to within 2 inches of top. Squeeze the juice from one additional lemon over all. There should be enough juice when you push down the lemons to cover the top lemon. Place a weight (small bottle with water in it) on the top so that lemons remain under the brine. Cover with cheese cloth or light cloth so that bugs don't fly into the jar.
Leave on counter top for about 1 week. Refrigerate and use over the next month or so. They are great cut up into salad, or served with chicken or fish. You eat the rind as well as the rest of the lemon.
All fermented food gives your body extra enzymes to digest other food. ENJOY!!
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Last Updated ( Wednesday, 12 May 2010 )
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