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 filtered water
2 Tablespoons sea salt
5 - 6 lemons
(You may need more depending on size of the lemons)
1/4 teaspoon sea salt for each lemon
4 - 5 jalapeno peppers
8 - 10 pearl onions, peeled
1 spring rosemary
1 half-gallon wide-mouth mason jar and ring
1 Kraut Source unit
1. Make a brine by bringing water to boil and stir in 2 Tablespoons salt to dissolve. Allow to cool.
2. Trim off the top and bottom of each lemon, about 1/4", 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 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 prepared brine over the ingredients. There should be enough brine to cover the top of lemons by about one inch. Add in more brine if needed.
6. Secure your Kraut Source unit 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, remove your Kraut Source unit, place the mason jar lid and ring on and store in the fridge.
There are many delicious dishes you can make with this ferment, including these: