Fermentation tempers the distinct sourness of lemons and infuses them with a pleasant saltiness. As the lemons ferment, the rinds soften and become edible. Meyer lemons, with their thin rind, are particularly well suited to fermentation.
MAKES: ABOUT 2 QUARTS
INGREDIENTS:
- 5 pounds Meyer lemons
- Finely ground unrefined sea salt
INSTRUCTIONS:
- Slice the nubs off the ends of each lemon, then slice the lemon lengthwise as if to quarter it, but leave one end intact.
- Let the lemon open in the palm of your hand like a flower and sprinkle ⅛ teaspoon of salt into its center.
- Place the lemon in a 2-quart jar or fermentation crock, then continue slicing and salting more lemons until you’ve placed enough in your crock to cover the bottom with a single layer.
- Take a wooden spoon or masher and press the lemons down to pack them tightly, then continue slicing, salting, layering, and packing lemons until no more remain.
- Pack the lemons tightly once more, making sure that they are completely submerged in their brine, weighing them down with a glass weight or sterilized stone if necessary.
- Seal the crock, place it out of direct sunlight, and allow the lemons to ferment at room temperature for 8 weeks.
- After 8 weeks, open up the crock and taste a lemon. If the rind is still bitter, reseal the crock and continue fermenting them for another week or two before tasting them again.
- When fermented to your liking, transfer the lemons to the fridge. They’ll keep for 2 years.
