Lactofermented preserved lemons (also known as confit lemons) 🍋

Welcome back to our Lactoferment series! 🫙💫 We’ve had so much fun experimenting with lactic acid fermentation over the past few months, and loved this experiment with preserved lemons, also known as confit lemons 🍋 We’ve added some red peppercorns, cloves and star of anise for some added flavours and complexity. These preserved lemons were incredible: sweet, salty, tangy, butter and astringent all at once. They have a depth of flavour that can bring a whole new dimension to so many dishes, such as tagines, stews, salads and more. We can’t wait to experiement with all the possibilities! 🙌 To make all you’ll need is:

4 regular lemons (preferably organic as you'll be using the peel)
Coarse sea salt

Thoroughly wash the lemons, slice them up into quarters and salt. Pack them in a sterilised jar, nice and tight, so they’re submerged in their juice. Seal the jar and leave at room temperature for a few weeks until the rinds are soft and tender.

For full recipe and over 600 delicious plant based recipes to help you become healthier and a better chef, check out our Recipe Club 💯 Link in bio to learn more 🙌

#fermentation #fermenting #preservedlemons #lemonconfit

[JhourladEstrella]

Your definition of lactofermentation sounds ambiguous.