Lemons, scrubbed cleanI have become more and more adventurous in my cooking the past few years,
trying new things,
experimenting with different cuisines.....
And doing a LOT of fermenting.
Since I will be teaching a class at our CSA farm this summer on different types of food preservation, I have really tried to expand my basic knowledge into something I can actually translate into a class!
Preserved lemons have been on my "bucket list" for about a year, and I finally took the plunge this week.
Sea salt
Cutting the stem end off
Cut an X most of the way thru the lemon
Pack the cuts with 2 TBL. sea saltEACH lemon should have 2 TBL of sea salt
Place in appropriate sized jar for the amt. you are preserving.Add an extra couple TBL sea salt and the juice of several lemons to the jar.
If the lemons are not completely covered, cover with un-treated water.
I always use my well water for all my fermenting...
Cover the jar with a lid.
Let set on the counter for 30 days, after which you will have preserved lemons!
Refrigerate after the 30 days.
From what I understand, the flavor will be intensely lemony (duh) and salty. (another duh)
You mainly use the lemon skin, not the innards, tho I have read recipes where they put the innards inside a chicken before baking.
Preserved lemons have many uses...
dressings, tabouleh, couscous, Moroccan dishes, chicken....
It's making my mouth water!
I can't wait to try these...
And I will most certainly update when the month is over.
In His grace,
Cindy
This post is linked to Cooking Traditional Foods Lacto Fermentation Friday
http://www.cookingtf.com/2011/05/13/fermentation-friday-4/
This post is also linked to Real Food Wednesday
http://kellythekitchenkop.com/2011/05/real-food-wednesday-51811.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+kellythekitchenkop+%28Kelly+the+Kitchen+Kop%29
17 comments:
I do declare you do the coolest stuff! I bet we'd be kindred spirits too - wish I could come visit you for an afternoon. : 0) I'd wear clothes and everything.
Looks awesome! I definitely need to do some more fermenting!
Who knew it was that simple. Thanks SO much!
Blessings from Ohio...Kim<><
Cyn. .such a treat to hear from you. I love how you talk about putting lemon innards into the chicken. .cracks me up.
Preserved lemons sounds fascinating and so easy. . ..I might have to stick some in a jar myself.
Hugs!
Well cool, let us know how it turn out after the 30 days, hugs
How cool are you!?! I would never think to preserve lemons.
I make these all the time, but I add peppercorns and cinnamon sticks in the jar as well along with a splash of whey. They are very intense but I often use the whole jar (even the innards of the lemon) to make lemon chicken. it's really good and really easy because you can make it in a crockpot.
Okay, you are really stretching me there. I never thought of preserving lemons in this fashion. I was so glad when you wrote and said you chocolate sour dough cake wasn't yummy either. It's nice to know it wasn't just me.
I stopped over to ask if you wanted to send a photo of your finished bread? I am glad it tasted good but wonder if some of the differences might be altitude. My two testers live in high and dry Colorado and I am not sure where you hang your hat.
By the way, I LOVE the wallpaper here at your site. Very cool.
http://garriscooking.blogspot.com/2011/05/preserved-limes.html
I copied although used a different salt as its all I had - will have to see if it works.
Tried it on limes!
I am getting ready to do limes...trying to visualize 2 TBS of salt, not sure how I can do that, they are pretty small limes. It is an experiment though, so we shall see....thanks a bunch for this post!
Never heard of fermenting and using lemons this way but you have me intrigued. I learn the most amazing things on your blog.I have to get down to business and try more of these ideas. Be sure to tell us how it turns out taste-wise for you.
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