Fermented lemons are a delicious way to add probiotics and tang to many dishes: pilafs, tagines, roast chicken, salad dressings, hummus and more. Even better, they are so easy to make at home.
All you need are about 3 pounds of large lemons. Look for organic lemons because you will be eating the rind which should be free of pesticides and fungicides.
- Quarter them.
- Squish into a large gallon glass jar.
- Add ¼ cup sea salt. (Iodized salt may stop fermentation)
- Mash with a spoon until the lemon juice and salt create brine.
- Make sure the brine level covers all the lemons as this is how the bacteria thrive.
- Ferment at room temperature for one month.
Lemons preserved like these are used in many North African dishes. They’ve got it all: tang, color and probiotic goodness to add zest and health to your weekly menus.
Watch this YouTube video if you prefer a visual.