Fermented lemons are easy to make, and add a rich, deep taste to many kinds of foods. We use them on broiled chicken and grilled food, like salmon and flank steak, but our favorite is hummus.
This project takes about 20 minutes of prep time, and 3-4 weeks of fermenting. After that, I’ve kept them in the frig for 4-6 weeks.
More details here:
http://highlyuncivilized.com/2012/02/20/salt-preserved-meyer-lemons/
Iodine stops fermenting
Bet lemons would be good fermented in 🍯 too
BIG MISTAKE!!!!! CLEAN YOUR KNIFE AFTER YOU SHARPEN IT!!! Otherwise you eat micro pieces of steel – Extremely hazardous to your health!
Thank you for making this video. ☺
Iodine is far from “ junk “ all the rest in table salt is junk !!! And Preserved Lemons are Delicious, I use them in sautéed vegetables, chicken and thyme roast, bean soups and much more 😋 Also You are Blessed to have fruit trees near you. hear in Colorado we have a few, mostly peach trees
after 4 weeks do you put it in the fridge?
THIS ARE PRESERVED IN SALT… LIKE IN NORTH OF AFRICA, MOROCCO ETC. YOU ONLY EAT THE SKIN, THE FELSH IS TOO SALTY… discard. when did you put the salt?
Is the cinnamon necessary?
FYI: You didn't ferment anything
fer·men·ta·tion
ˌfərmənˈtāSH(ə)n/Submit
noun
noun: fermentation
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms
Great idea.. Thank you for sharing but poor execution… Where is the final product?
Here in northern Idaho, we can't get nice lemons like yours. You are blessed! Need some pine cones?
Are the seeds dangerous?
What a shame, No follow-up video😢