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When I first heard about fermented lemons, I wondered what you could use them for. After all, if you wanted to taste something salty, you’d simply add salt, wouldn’t you? And if you wanted a dish to taste more lemony, you’d add lemons, right? But like so often, you have to try something to form an opinion. I’ll never forget the moment I first tried fermented lemons: the taste of the lemons was so enhanced, yet neither too acidic nor too salty. It was bursting with flavour and (for a short time) it rendered me speechless. A whole new world of taste had opened up and I had to have them at home. You’ll be delighted to hear that it is super-easy to make fermented lemons by yourself!

Fermented lemons

Ingredients

8 whole lemons, organic!
90 – 150 g unrefined salt
2 tbsp freshly squeezed lemon juice as necessary

Instructions

1. Wash the lemons in cold water, cut off the fruits’ edges (about 5 mm) and cut the lemons lengthwise twice almost (!) through. If you’ve done it right, your lemons have four wedges that are held together at the bottom. Remove the pips and put the lemons into a bowl. Sprinkle the salt into the cuttings and around the lemons.

1. Press the lemons into your fermentation container so that the brine shows on the surface. If the lemons are not completely covered, add some lemon juice. Sprinkle the surface with 2 tbsp salt, put a weight in so that the lemons stay under the brine and close the container.

1. Put the container onto a tray and let the lemons ferment for 21 – 30 days at a cool place without direct sunlight. Check from time to time if they are still covered with brine.
2. After 21 days, the fermented lemons are ready, but you can let them ferment longer which only adds to the taste. With time, the brine becomes a bit thicker and the lemon flavour intensifies.
3. Store the fermented lemons in the basement or the fridge for up to 18 months.

Variations

Add spices to your fermented lemons such as cinnamon sticks, cloves, coriander seeds, peppercorns, juniper berries or bay leaves. Or you can try out limes instead of lemons and add onions, garlic, coriander seeds, cilantro and chillis. There are still so many variations to try. If you’ve further ideas, leave a comment below.

If life gives you lemons – ferment them! 😉