Lacto-Preserved Lemons Recipe
A recipe from our ReMakery Kitchen Chef—Victoria
The culinary joy of preserved lemons.
Salty, citrusy, umami goodness. Once you try these beauties, I can assure you they will become a kitchen staple. Preserved lemons are a flavour enhancer for a variety of foods, including grain salads, hummus, soups, dressings and vegetable stews.
Every part of the lemon is used reducing food waste, whilst maximising the nutritional value that is inherent in a lemon, win-win.
INGREDIENTS
6-8 lemons
6-8 tbsp kosher salt
Freshly squeezed lemon juice to cover
2 tbsp olive oil
Aromatics of your choice, for example:
1 sprig rosemary
2 sprigs thyme
1 bay leaf
10 peppercorns
1 cinnamon stick
1 tsp Chilli flakes
DIRECTIONS
First sterilise your jars. Wash 2 x 500ml jars in hot soapy water and rinse well. Bring a large pan of water to the boil and boil the jars and lids for 20 minutes to sterilise. Remove jars from the water with tongs and allow to dry on a cooling rack.
Trim 1/4 inch off the top and bottom of each lemon. Cut each fruit into quarters lengthwise, being careful not to slice all the way through, just deep enough to add salt. Add 1 tablespoon of kosher or non-iodised sea salt to each lemon.
Once the jars are completely cool, add the lemons. Pack in the lemons, fitting them in as tightly as possible. Seal the jars and let them sit in a cool dry place for a week. Juice will accumulate in the jar during this time.
After a week, open the jar, add your flavourings of choice – turmeric, fenugreek seeds and chilli powder or thyme, rosemary, cloves, peppercorns, mustard seeds, star anise, cinnamon – whatever your inclination. Cover the lemons with enough lemon juice to cover. Top with a tablespoon of olive oil before closing. Replace the jars back in a cool place (preferably under 21 degrees) for 3 or 4 more weeks. The Lemons are now ready for use, be sure to refrigerate the lemons between use.
Nutrition Notes from Victoria—Nutrition Consultant
Lacto-fermentation (preserving) produces gut healthy probiotics that in turn promotes healthy digestion which builds a healthy immune system.
In addition, lemons are particularly rich in vitamin C, important for immune function. High levels of vitamin C also help the body absorb iron from plant based foods, so a bonus when following a vegan or plant based lifestyle.
Lemons are also a great source of potassium. Potassium can lower blood pressure and have positive effects on heart health