1kg organic lemons
Juice of 2-3 lemons (skin can be chopped and added to ferment)
20g sea salt (2% concentration)
10g cinnamon stick, broken up
Wash lemons and slice them thinly. Then cut slices into quarters and put into a bowl along with the lemon juice and whey.
Add salt and broken up cinnamon sticks and toss everything.
Let stand for 10 minutes to release juices (do not pound them!). In the meantime sterilise jar/fermentation vessel with boiling water and dry in the oven at 100 °C for 20 minutes. Cover glass weight, lids and airlock in boiling water and let sit for 5 minutes.
Divide lemons into two 1 litre fermentation jars and press down lightly with the pounder to release juices (do not pound them!) and cover the lemon pieces. Make sure to leave 5-8 cm at the top to prevent spillage.
Add your weight/s and airlock and cover tightly.
Keep at room temperature for 1-2 weeks (depending on temperature).
Check and taste the ferment after a week. Remove any scum and mold if present and wash the weights before replacing. Add salty brine at 2% strength if needed.
Once they taste to your liking, remove weight and airlock and fasten regular lid onto the jar and store in the fridge.
Can be enjoyed immeditely or can be left to mature for 1-2 months in the fridge. Keeps for over 6 months in the fridge.
Goes well with rich foods, spicy meats, moroccan dishes, roasted lamb, fish dishes.
About Cornelia Holten
Cornelia is an herbalist and slow food educator with a passion for simple living, DIY, herbs and self-sufficiency. A certificate in Organic Horticulture, the Soil Food Web, an Apprenticeship in Herbal Medicine and living on a farm in Pigeon Bay equip her with a lot of knowledge and experience with growing food and living a healthy life.
She is teaching workshops on sustainable food systems, whole foods, fermentation, primal diets and organic gardening. A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.