Moroccan FERMENTED LEMONS
Fermentation is a method of preparation that has been used by traditional cultures worldwide for thousands of years. Fermentation has also been shown to be beneficial for our gut microbiomes, helping us to keep our guts healthy when we eat the foods that have been fermented. But what kinds of foods were fermented? Pretty much everything. This is one of my favorites, Moroccan Fermented Lemons.
Preserved lemons are a traditional staple of cuisine in Mediterranean, Middle Eastern, and North African regions. Each region has its specific spin on this recipe, with even more variations depending on the family that prepares it. This one is my favorite version, but there are so many more out there.
Ingredients:
7-8 organic lemons
7 lemons freshly juiced
¾ cup sea salt (any grain will be fine; the amount of salt can vary; it is not an exact science)
4-5 dried Bay Leaves
1 Cinnamon Stick (2-3 inches)
1 tsp Allspice
1 tsp Coriander Seed
Directions:
Wash the lemons and trim off the tips, making sure not to cut into the flesh.
Cut lemons into quarters, stopping ¼ inch from the bottom to keep the quarters connected.
Stuff 2 teaspoons of salt into each lemon, gently compacting it into each segment.
Pack lemons into a 1 ½ liter container.
Mix the remaining salt with the lemon juice and pour this brine over the lemons. Lemons should be ½ inch below the level of the brine; if not, add filtered or distilled water to raise the level. Use a weight to keep the lemons under the water level to prevent spoiling.
Secure the lid onto the jar and sit in a dark corner for up to 6 weeks. The amount of fermentation time will depend largely on the temperature at which you keep them. The warmer they are, the faster the fermentation process will go. This also means that if you live in a warmer climate (like here in Florida), or if it’s the hottest part of summer, you’ll likely have a shorter fermentation time. Taste them at least every week to see if they’re ready.
