Preserved or fermented lemons are a delicious way to add flavor and health benefits to many of your favorite dishes. Most Americans use only the flesh of the lemon, but fermenting transforms the rind into a sparkling addition to grains, salad dressings, pasta, poultry and seafood dishes.
I have a special fondness for lemons. I start each day with a warm lemon water tonic to rehydrate after the fast that occurs during sleep; and love to sip on herbal tea with lemon and honey during the day. Recently, I have taken to using lemons more in my cooking. By preserving lemons in a salt brine, I add the benefits of good bacteria while creating a vehicle for both lemon flavor and salt in my cooking.
Aromatic salted lemons provide the perfect accent to both sweet and savory dishes. A little goes a long way when you finely chop the fermented lemon rinds. Once you make a jar, they will keep for months in your refrigerator. One of my favorite ways to use fermented lemons is in stews and slow cooked dishes with lots of vegetables. Just adding a tablespoon of finely minced, fermented lemon rind magically makes any dish more delicious.
The simplicity of this recipe reminds me that many traditional ways of preserving food serve a dual purpose. The food is preserved, creating a shelf life for later use, and the nutritional value of the food is increased during the preservation process. Lacto-fermenting lemons is a quick and easy way to use lemons and add more good bacteria to your diet.
I make 2 batches a year. One with thin skinned Meyer lemons, which have a bit more sweetness to them; and a more tart batch with regular lemons. This way, I always have lacto-fermented lemons on hand to add to my cooking.
Here are some of the tools you’ll need for these lacto-fermented lemons:
Lacto-Fermented Lemons
Ingredients
- 5-6 lemons
- 1/4 cup sea salt
- 2 Tbsp. Kombucha - optional speeds up the fermenting process
- 1/2 cup fresh lemon juice
Instructions
- Wash lemons in warm water and remove any butts of stem on the ends.
- Quarter lemons, being careful not to cut through the bottom. They should remain attached at the bottom but open with 4 sections.
- Combine lemon juice and kombucha in a measuring cup.
- Sprinkle interior of each lemon with sea salt. One at a time, place lemons in Mason jar, and, using the back of a wooden spoon, mash each lemon to release the juice.
- Continue to add and mash lemons until the jar is full.
- Add lemon juice and kombucha mixture to cover lemons
- Screw top on jar.
- Store at room temperature out of direct sunlight for 10 days. Flip the jar over each day, so you are rotating the lid on the top and then the lid on the bottom every other day. This keeps the lemons submerged.
- After 10 days store in the refrigerator. Lemons keep for a year refrigerated.
To use, finely chop the rind, discarding the flesh.
Kristen Coffield
I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
I cant rate yet because I have not tried the finished product. I was wondering if the rinds are supposed to be “slimy” when it’s been 30 days submerged in salt.
thanks
Thanks for your comment! To use the lemons, you may rinse them off then slice and use the skin and all. You can ferment them for a year.
Thank for this recipe, I am a tru believer of natural medicine, specialy lactose fermentation. Thank you again, I am going to keep your website and recommend to friends.
Sincerely,
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How long can I use whole organic lemon in my water??
I believe you are asking about adding lemon to your drinking water.
That can be done all the time. But sure to use a straw to protect your tooth enamel.
Thanks for the question
I have been making preserved lemons for years now.
I add Thyme, Rosemary, Peppercorns, Cinnamon stick and sometimes a Chili. the flavor is unbelievable.
Thank you for these wonderful suggestions on ways to improve on the basic recipe. I love the idea of adding the herbs and spices!
One half of a preserved lemon takes out the gamyness in venison and wild pork in strews. Sometimes I use a whole lemon. I have found that preserved lemons last at least two years in the frig. I only use kosher salt and lemons