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.
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Fermented Meyer Lemons
These lemons are as simple as salt and lemons. 10 minutes to prepare, 30 days to ferment, and then you have the fresh taste of summer in your pantry all winter long.
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Equipment
Ingredients
- 15 Meyer Lemons
- kosher salt
Instructions
- 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.
Notes
Use your awesome fermented Meyer Lemons in another one of our fabulous recipes:
Lemon Salad Dressing
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Nutrition
Nutrition Facts
Fermented Meyer Lemons
Amount per Serving
Calories
0.18
% Daily Value*
Fat
0.01
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.01
g
Sodium
0.01
mg
0
%
Potassium
0.86
mg
0
%
Carbohydrates
0.06
g
0
%
Fiber
0.02
g
0
%
Sugar
0.02
g
0
%
Protein
0.01
g
0
%
Vitamin A
0.14
IU
0
%
Vitamin C
0.33
mg
0
%
Calcium
0.16
mg
0
%
Iron
0.01
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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