We have two recipes, both keep for three months.
Recipe no 1
Prepare a medium to large jar.
7 to 8 fresh washed lemons cut into quarters
7 peeled garlic cloves
1 onion peeled and cut into quarters
A pinch of ground turmeric
A pinch of ground cumin
A pinch of coarse salt
- Put all the ingredients in a sterile jar.
- Add water and one spoon of coarse salt to every cup of water.
- Close the jar, shake it, and store (outside) for three months.
Recipe no. 2
Typically, the fermented lemons are used as an ingredient in further recipes. You have the option to use the lemons as a topping for bread or salads after they’ve fermented, or keep going with them and see where the exciting flavor and color takes you!
1 Kg lemons
20 g salt
Slice off the ends of each lemon, then slice the entire fruit into halves, quarter them and finely chop each of these segments into thin slices. Don’t worry about the seeds at this time. Mix the lemons slices with salt and then store them in a container that can close tightly and does not emit any sunlight. Let the lemons sit for 2 weeks. After 2 weeks have passed, you can transfer the lemons to a tupperware, or jar, and remove the seeds at this point. Now, you can either use the fermented lemons as they are, or continue to the next recipe.