Description
Organic Lacto-Fermented Preserved Lemon Slices are a delicious way to add flavor and health benefits to many of your favorite dishes. Rather than just using the pulp of a lemon, fermented lemons include the rind, which is transformed into a sparkling addition to grains, salad dressings, pasta, poultry and seafood dishes.
Created in small batches by Smith River Organic Farm, using locally grown, organic lemons. (4 oz. container, Home Kitchen Permit #20252). The ingredients are simple – Meyer lemons and sea salt – and the process takes about a month. The result will keep in your refrigerator for up to 12 months.
Here’s how farmer Terry describes her Fermented Lemon Slices:
“Standard fare around the Mediterranean, preserved lemon can be used however you currently use lemon, but with sour and tangy together and the lactobacteria your digestive system will thank you!
Blend with mayo, butter, ghee or yogurt to make a tangy dip for vegis, fries or chips. Add some garlic to make traditional aoli. Try with sour cream in borscht. It’s sublime on salmon and any fish. And any other meat. Use in tagines, stews, soups, sauces to add a umami kick. The finely chopped skin even makes the best intensely lemon cookies!
To prepare, take a slice or two, scrape off and discard the inner pulp (or keep if you like extra salt), chop the skin and sprinkle on whatever you would use lemon on. You can rinse the skin before chopping if you need to watch your salt. As this is a ferment, it is a live culture and should be kept refrigerated to extend life – it can last for up to a year that way.”
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! Just adding a tablespoon of finely minced, fermented lemon rind magically makes any dish more delicious.
Ingredients: lemons, salt 15% by weight
