Italian
Fermented Lemons
by Cucina con Ruben · 548K subscribers on YouTube
Learn how to make fermented lemons at home, a versatile condiment to add depth to dishes like risotto, salads, and more. These lemons are preserved with coarse salt and aromatic spices, then aged for a month.
- Difficulty
- easy
Ingredients
6 items- Lemonssmall, untreated lemons
- Coarse Saltcoarse salt
- Fennel Fronds(optional) — dried wild fennel
- Nutmeg(optional) — nutmeg
- Juniper(optional) — juniper berries
- Cloves(optional) — cloves
Method
- Sterilize the container in boiling water for 30 seconds.
- Wash the small, untreated lemons.
- Cut a small piece off the bottom of each lemon and make a cross cut.
- Put a good pinch of coarse salt inside the jar.
- Place the lemons in the jar, tightly packed together.
- Add the dried spices of your choice (here: fennel, nutmeg, juniper, cloves).
- Also add a pinch of coarse salt on top.
- Refrigerate for one month, turning the jar over occasionally.
- After one month the lemons will be soft and ready to use.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
