Fermented Lemons
Salty, sour, probiotic-rich fermented lemons are a versatile ingredient in dressings, marinades, condiments, and savory recipes.
Equipment
- sterilized wide mouth glass jar
- sharp knife
- cutting board
- fermentation weight
- clean cloth or coffee filter to cover the jar
Ingredients
- 2 lbs organic lemons regular or Meyer
- sea salt
Instructions
- Clean the lemons thoroughly and sterilize the glass jar and other equipment.
- Cut the ends off of each lemon and make four deep cuts in the shape of an X from top to almost the bottom. Leave the segments attached at the base so the lemon looks like a flower with petals. Remove seeds if desired.
- Sprinkle 1-2 teaspoons of salt inside the cut lemon and pack in your sterilized glass jar. Continue this process with each lemon, making sure to pack the lemons as tightly as possible. Sprinkle a teaspoon or two of salt in between layers of lemons. Reserve one or two lemons for juicing.
- Stop filling the jar once it gets to the shoulders, or about an inch below the rim. Press the lemons down firmly to release the juice.
- Place the weight on top of the lemons and check to make sure all the lemons are fully submerged in the lemon juice.
- Cover the jar with a clean cloth or coffee filter and secure with a rubber band. If your weight falls below the rim of your jar, you can use a fermenting lid like this one to seal the jar.
- Label and date the jar and keep it in a cool, dark place for three weeks. Check on the jar and give it a little shake to help the salt dissolve. Once lemons are fermented, remove the weight, seal with a lid, and store in the refrigerator.