• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Nicole Alderman
  • r ranson
  • Pearl Sutton
  • Mike Haasl
  • paul wheaton
stewards:
  • Joylynn Hardesty
  • Dave Burton
  • Joseph Lofthouse
master gardeners:
  • jordan barton
  • Greg Martin
gardeners:
  • Carla Burke
  • Ash Jackson
  • Kate Downham

Fermenting Lemons

 
master gardener
Posts: 642
Location: Lasqueti Island, British Columbia - USDA zone 8-9
294
goat books chicken food preservation pig solar homestead
  • Likes 6
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Hello all

So while i spent time in nepal, i got to experience many different ferments. Of all of the ones i tried, this is the one which stood out the most.

So luckily sandor had a recipe for it


Recipe is for 2 pounds of lemons
9 table spoons of salt
2 pounds of lemons
1 quart mason jar


So cut the lemons into quarters leaving the bottom intact, than remove seeds



And than once they are all cut up, place them in your bowl of salt and smear all over with the salt, it was much easier to do this in one go as your hands get covered in salt.


Than place them into a mason jar, one by one, and press them down until they are all submerged by the brine.



Than it says to wait 3 - 4 weeks until the skins become soft, and than refrigerate.

I am looking forward to these!!!
 
Posts: 43
Location: Seattle burbs
19
hugelkultur forest garden foraging food preservation cooking
  • Likes 5
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
This was my first experiment in fermentation, and it's still my sentimental favorite. I always have at least two jars ongoing: one with added spices (peppercorns, coriander, mustard seed, and cinnamon) and one without. I keep the open jar in the fridge and sometimes just add to it: a cut-up lemon every now and then, sometimes some salt.

I've found so many ways to eat them! Of course they're great in tagines and similar dishes, but they're also really good anywhere you might use capers. Adding them potato salad has been the hands-down family favorite so far, though; my husband refuses to eat potato salad without them now.

Good luck with yours!
 
Posts: 5
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've always wanted to try fermented/preserved lemons, but never knew what I could use them for (most recipes seem to add them to meat, so I had some trouble coming up with a vegetarian/vegan use for them) but your suggestion of using them like capers is really helpful! And it looks really easy too, thank you for sharing! If I could ask, how were they served in Nepal?
 
jordan barton
master gardener
Posts: 642
Location: Lasqueti Island, British Columbia - USDA zone 8-9
294
goat books chicken food preservation pig solar homestead
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

e. loewen wrote:I've always wanted to try fermented/preserved lemons, but never knew what I could use them for (most recipes seem to add them to meat, so I had some trouble coming up with a vegetarian/vegan use for them) but your suggestion of using them like capers is really helpful! And it looks really easy too, thank you for sharing! If I could ask, how were they served in Nepal?



We would eat them with dahl Bhat, which is a lentil dish served with rice.

The lemon would be put on the plate all on its own. it was not mixed with something as far as i remember.

I am stoke to be trying it again. i can almost taste it.


I nudge you to try it E
 
e. loewen
Posts: 5
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

jordan barton wrote:

e. loewen wrote:I've always wanted to try fermented/preserved lemons, but never knew what I could use them for (most recipes seem to add them to meat, so I had some trouble coming up with a vegetarian/vegan use for them) but your suggestion of using them like capers is really helpful! And it looks really easy too, thank you for sharing! If I could ask, how were they served in Nepal?



We would eat them with dahl Bhat, which is a lentil dish served with rice.

The lemon would be put on the plate all on its own. it was not mixed with something as far as i remember.

I am stoke to be trying it again. i can almost taste it.


I nudge you to try it E



Oh goodness even that description has my mouth absolutely watering haha! I just may have to now!! Gotta go hunt down lemons haha
 
gardener
Posts: 1701
Location: South of Capricorn
654
dog rabbit urban cooking writing homestead ungarbage
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
i often make this with limes or with our sour orange lemons, and use them for sore throat! a half or quarter mashed and with hot water poured on top, or the "traditional" way I first heard about it, mixed with Sprite. I'm not a big soft drink person but I did have some tonic water recently and tried it with that. It also mixes well with alcohol in case you like such things. Obviously, if you like sweet drinks this one is a bit of a kick in the pants, since this is anything but!
 
e. loewen
Posts: 5
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

Tereza Okava wrote:i often make this with limes or with our sour orange lemons, and use them for sore throat! a half or quarter mashed and with hot water poured on top, or the "traditional" way I first heard about it, mixed with Sprite. I'm not a big soft drink person but I did have some tonic water recently and tried it with that. It also mixes well with alcohol in case you like such things. Obviously, if you like sweet drinks this one is a bit of a kick in the pants, since this is anything but!



Oh wow, I didn't even consider that. I have a total inability to gargle salt water, so this could be a lifesaver for colds and flus! I'm learning so much from this one thread haha, thank you all!
 
jordan barton
master gardener
Posts: 642
Location: Lasqueti Island, British Columbia - USDA zone 8-9
294
goat books chicken food preservation pig solar homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
so the lemons sat on the counter for 3 weeks plus

They are yummy!

I have had about 2 slices so far. They are quite salty. I would use less salt next time i do them.
I also realized i was remembering them having a spiced flavour which this does not.

So next time i will be trying them with spices and salt!
 
gardener
Posts: 3109
Location: Cincinnati, Ohio,Price Hill 45205
340
forest garden trees urban
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Thanks for sharing this, I have a bunch of surplus citrus that I can do this with.
I'll be ditching the peels because they are not homegrown or organic.
I'm wondering is this can just stay out on a shelf, considering the acid and salt content.
 
L Allen
Posts: 43
Location: Seattle burbs
19
hugelkultur forest garden foraging food preservation cooking
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

jordan barton wrote:so the lemons sat on the counter for 3 weeks plus

They are yummy!

I have had about 2 slices so far. They are quite salty. I would use less salt next time i do them.
!



Great! They're so tasty; it's good know there's another fan. :-)

Be careful about altering the salt, though; that's what preserves them and retards mold. You can rinse them before using them, and that helps a lot.
gift
 
Unofficial Companion Guide to the Rocket Oven DVD
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic