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Preserved (Fermented) Lemons

12/10/2013

7 Comments

 
Picture
Ingredients:
    12 organic lemons*
    1/2 Cup Himalayan Pink Salt**
Jar: 1 Liter Jar (or double the recipe in a 2 Liter Jar)
Brine: None

Ferment: 14 days at room temperature (68-72ºF)


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Picture
Preparation: 
  1. Thoroughly wash the lemons.
  2. Trim the ends off the lemons; that is where much citrus mold originates.
  3. Quarter five of the lemons lengthwise (cut in half end-to end, and again cut end to end, creating quarters).
  4. Toss the lemons in the salt, and place in the jar, packing snugly.
  5. Be sure to leave enough space for the Brine Bowl.
  6. Quarter one more lemon at a time until the Jar is packed to a little below the shoulder, checking space for the Brine Bowl and closure of the Jar.
  7. Pour remaining salt on top of the lemons in the Jar.
  8. Juice the remaining lemons and pour the juice over the lemons, washing the salt down into the Jar, filling almost to the neck to leave little head space in the Jar, and just enough space to float the Brine Bowl.
  9. Discard the juiced lemon rinds.
  10. Place the Brine Bowl, close the Probiotic Jar, fill the Airlock with 2 TBS. water, and twist the Airlock into the grommet.
  11. Leave the lemons at 68-72˚F for 7 days, then move to refrigeration for use and storage. The longer they sit the better they get, and are ideally ready for use at about 3 months.
  12. The airlock can be removed and a stopper put it it's place; after the countertop phase, very little gasses are produced.
*Each time I make this recipe, the lemon count is a little different due to the size of the lemons, or their moisture level.  I usually purchase a few extra just in case, and sometimes I need fewer than expected.  If doubling or tripling the recipe, more than double or triple the number of lemons will comfortably fit in the jar.

Organic lemons are absolutely necessary because they do not have wax on their skins.  Lemons with waxed skins will not ferment. 

**Preserving/Lacto-fermenting lemons is a little different than a vegetable; they already have high acid, and we're using such a high salt content that very little LAB activity is going to take place, and at a much slower pace.  The spoiling microorganisms on lemons are very hardy and low pH resistant, and such a high salt content is necessary to prevent spoilage, even in The Probiotic Jar.  

Since the salt content is so high, and the LAB activity so low, we aren't going to consider this a "healing" food, but it sure is good!  There seems to be enough LAB that when the brine and flesh of these lemons are added to other foods such as lacto-fermented mayonnaise or Ranch Dressing the shelf life of those foods is considerably extended.  Deliciously!

Please add your comments below!

7 Comments
Karen
11/6/2015 06:35:09 pm

We are making a fermented hot sauce of habaneros and preserved grapefuit. I'm assuming that the liquid from the grapefruit will act as a good starter for fermenting the peppers. What do you think?

Reply
George
8/20/2018 01:36:34 pm

How did you get on with this ? I want to make habanero hot sauce this year also

Reply
Karen
8/20/2018 02:05:27 pm

Hello George,

A different person by the same name posted that comment and we missed it. :) We don't ever recommend using previously fermented products to "start" a new batch.

That being said, I don't think that is what Karen meant. I believe she meant that the liquid from the grapefruit would serve as a good liquid for the peppers. I would juice it if that were my goal.

Since the pH of grapefruit is around 3-3.5, it is already well into the range of finished fermenting, and the starting pH would not really support the fermenting of the peppers. That being said, what you do get might be really delicious! :)

There really isn't a lot of actual fermenting going on with these lemons, either! But they surely are good!

Carol Rosenberg
5/6/2018 02:29:04 pm

i'm not at home, but i think my organic lemons said they have beeswax coating; will that work?

Reply
Karen
5/6/2018 02:47:14 pm

I would gently wash the wax off with warm water. Don’t soak the lemons, as you want to preserve the oil in the skin.

Reply
Carol K McMorrow
11/23/2019 10:01:45 am

Can you provide more information about how to proceed after step 10 in the recipe? How long do I keep the jar at room temperature before moving to the refrigerator, or do I need to refrigerate this at all? When are the lemons ready to use?

Reply
Karen
11/23/2019 01:51:52 pm

Hello Carol,

I'm not sure what happened to steps 11 & 12, but I have put them back for you! :)

Reply



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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us