Inspired by Moroccan preserved lemons, I created this version with a twist. Traditionally made preserved lemons call for a lot of salt and the brine is usually too salty to use, or there isn't much brine at all.
This recipe delivers mild yet tangy flavors, with ingredients that can be eaten straight, plus plenty of fermented brine that can be used to marinade meats, added to cocktails, or salad dressings.
You can also chop up the fermented ingredients to make a yummy salsa.
(Links to more recipes at end of post.)
- 4 cups (960 ml) filtered water
- 2 Tablespoons (30 ml) sea salt
- 5 - 6 lemons
- (You may need more depending on the size of lemons)
- 1/4 teaspoon (1.25 ml) sea salt for each lemon
- 4 - 5 jalapeno peppers
- 8 - 10 pearl onions, peeled
- 1 sprig rosemary
- 1 half-gallon (1.89 L) wide-mouth mason jar
- 1 Kraut Source unit
1. Make a brine by bringing water to boil and stir in the salt to dissolve. Allow to cool.
2. Trim off the top and bottom of each lemon, about 1/4 in (0.625 cm), and cut a cross about 3/4 of the way down each lemon, being careful to leave the bottom intact.
3. Spoon in about 1/4 teaspoon (1.25 ml) sea salt into the cut section of each lemon.
4. Pack the lemons, peppers, and onions into jar.
(Ingredients should reach the shoulder of the jar.)
5. Pour the prepared brine over the ingredients. There should be enough brine to cover the top of lemons by about 1 in (2.5 cm). Add in more brine if needed.
6. Secure Kraut Source onto the jar according to directions.
7. Place your ferment out of direct sunlight and allow it to culture for 2 weeks.
8. When ready, replace Kraut Source with the mason jar lid and ring. Transfer to the refrigerator.
There are many delicious dishes you can make with this ferment, including: