Worldwide there are many fermented foods: kimchi, sauerkraut, kombucha. Here is yet another and a great addition to your pantry. Meyer Lemons are the sweetest of the lemons, and they ferment beautifully. Use them anywhere you would use lemon juice and/or zest.
Fermented Meyer Lemons
- 15 Meyer Lemons
- kosher salt
- Slice the lemons through the stem into quarters. For an extra flair, don't cut the lemons clear through.
- Working over a bowl to catch the juices, remove as many of the seeds as possible.
- Put a healthy pinch of salt on each exposed face of lemon. Close the lemon up and place them in the bottom of the quart jar. When there are three lemons in the jar, muddle them to release the juices. Add another layer and repeat until the jar is almost full. Add the saved lemon juice from your work bowl.
- Before the jar is full to the brim, "burp" the jar by pushing down on the lemons to release any trapped air. Fill with extra lemon juice to the top. If needed you can add some water as well, or juice from a leftover lemon.
- Put the fermenting weight on top of the lemons. All of the lemons must be completely under the liquid to avoid the lemon getting moldy. If you can seal the jar up without any air bubbles at the top, all the better.
NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE. We appreciate it when you shop in our store and help us continue to put out delicious content.