Fermented Lemons

Moroccan Fermented Lemons
Moroccan Fermented Lemons
Moroccan Fermented Lemons
Moroccan Fermented Lemons

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).


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