Fermented Lemons with Salt Recipe
Calories: 10kcal
Ingredients
- 5-10 Meyer or regular lemons depends on how big is your jar
- 1-2 extra lemons for juicing
- Himalayan salt (lots of it)
- Cinnamon sticks, chili pepper, peppercorn, rosemary (optional)
Instructions
- Cover the bottom of your canning jar (32 oz) with 2 tablespoons of Himalayan salt. Note: My favorite jar is the one with a rubber gasket to prevent the lid from corrosion.
- Scrub the lemons with warm water. Set aside 1 or 2 lemons for juicing at the end.
- Cut off a thin slice from both ends of each lemon, so they have a flat bottom. Stand the lemon up and slice lengthwise in quarters, almost through, but keep the lemon attached at the base.
- Gently open the lemons but do not detach them. Fill each aperture with 1 tablespoon of Himalayan salt.
- Add a few lemons to the jar and press them down with your hand, a muddler, a pestle, a pair of tongs, or a sturdy spoon so that they release their juices. Add more lemons and pack the jar as tightly pressing down to cover them with their juices. NOTE: If the juice released does not cover the lemons, squeeze the juice from the reserved 1 or 2 lemons on top.
- Cover the lemons with 2 tablespoons of Himalayan salt (and any optional flavorings). Seal the jar and let it sit at room temperature for at least 3 weeks, or until the lemon rinds are very soft. Gently shake the jar every day, turning upside down for the first 2 weeks., then move it to the refrigerator.
Nutrition
Calories: 10kcal