Want to keep some lemons around for as long as you can without taking up freezer space? These Fermented Lemons are crazy easy to make and they add a delightful flavor to many different dishes!
We use lemons quite a bit in our cooking and baking so I always tend to have some on hand. Sometimes I will get a great deal on them and get a whole bunch at one time. In the past, we have peeled them and frozen the juice. While I really like this method, I also wondered if there was anything else I could do.
That’s when I started making fermented lemons. Not only do they last longer and not take up my precious freezer space, they also add a really interesting flavor to dishes such as hummus, chicken, and a soaked sunflower seed dip that I’ve been making.
If you have extra lemons, this can be a great way to use them and to add new flavors to your meals!
What You Need:
Start by washing up your lemons well with produce wash and water. Use organic lemons if you are concerned about eating the peels.
Cut the ends off of each lemon.
Cut each lemon into quarters. Place them in a bowl with salt and covered each quarter with a generous amount of salt. DO NOT be afraid of the salt! These are meant to be salty. 🙂
Place the lemon quarters into your mason jars. I use a quart size but you can use a pint or a half gallon depending on how much you want to make and what you have lids for. Push down on the lemons with a kraut pounder until the juice comes out but don’t push down so hard that you crush all of the peels.
Continue to do this until you have filled up your jars. If you are unable to get enough juice to cover the lemons, simply squeeze more lemon juice into the jars to ensure all the peels are covered. You will also want to add some extra salt into the jars as you go along, just to make sure it’s all covered in salt as well.
Place a glass weight into the top of each jar so that it holds the contents of the jar down below the liquid. You can get a kit with all the weights, lids, and a pounder here.
Place the fermenting lids on the jars. If you have a different style of fermenting lids that’s fine, this is just the one that I’ve been using the most often lately because it’s easy. 🙂
Place the jars carefully into your pantry or another place where they will not be disturbed for several weeks.
Let the lemons ferment for at least 3 to 4 weeks. Once you are happy with the amount of time they have fermented, place a regular lid on the jars and put them in your fridge.
When you are ready to use the lemons, take a quarter out of the salt juice and scrape any insides out of it. Chop up the peel and use that in whatever dish you’d like to add it to for a wonderful, salty, tang!
Have you ever tried fermenting lemons?