Earlier this week I posted a recipe for my favorite, most delicious Lemon Pepper Rosemary Chicken. The recipe calls for fermented lemons and although you can substitute regular lemons, the fermented kind have a special something that really adds to the recipe.
For one thing, fermented lemons are milder. You can just eat a fermented lemon (rind and all) straight out of the jar. For another thing, you can flavor the lemons during fermentation so you get a little extra je ne sais quoi. I’ve seen this online referred to as Moroccan lemons. The recipe I linked to is cutting the lemons into fat wedges but I prefer them sliced. If you cook them, the lemons lose the health benefits of fermented foods but still taste amazing.
I obviously recommend using these for my chicken recipe but this website also has some recipes that I plan to try. Fermented lemons are also a nice and unexpected addition to plain yogurt with blueberries or strawberries (and if you do it this way you get the health benefits of lacto-fermented food).
4 to 8 lemons
3 tbsp sea salt or salt with no caking agent
1 bay leaf (optional)
1 cinnamon stick (optional)
1 tsp allspice (or substitute 1 tsp ground cloves and a pinch of nutmeg) (optional)
Depending on the size of your lemons, you’ll need somewhere between 4 and 8 to fill a quart jar. Wash them thoroughly, and since you’re using the lemon rind I highly suggest buying organic for this particular recipe.
Slice them (or cut the lemons into wedges) and layer them into the jar. After each layer add a generous sprinkle of salt. You can add the spices if you want spiced Moroccan lemons, or ferment the lemons alone. Add your airtight fermentation lid (affiliate link to the lids I purchased) and let them sit for 3 to 4 weeks (yes, weeks).