Fermenting meyer lemons with Chef Thomas.

It’s citrus season in California. My creative partner in crime Chef Thomas and I headed to a private farm to Topanga to harvest excess lemons.
Thomas is a private chef, master mind behind Cooking for the planet dinner series, Happy to Be Here Cacao and a proponent of local and regenerative.
Fermented lemons are easy to make. A great way to make a gut health recipe to add a unique zesty flavour to dishes. A great addition to salads and salad dresses, egg dishes and this fresh pea toast. They cost a fortune in the shop, so making these as a value added product is a wise manoeuvre for a farmer and penny pinching home chef a like.
Fermenting lemons intensifies their flavor, giving them a complex and slightly sour taste. The fermentation process also enhances the aromatic qualities of the fruit.
Fermentation acts as a natural preservation method, allowing lemons to be stored for an extended period. The salt and acidity created during fermentation help inhibit the growth of harmful bacteria.
Despite the fermentation process, many of the vitamins and nutrients present in lemons are retained. Fermented lemons can still provide vitamin C, antioxidants, and other beneficial compounds.
Fermented lemons can be used in a variety of culinary applications. They add depth to salads, sauces, marinades, and even cocktails. The preserved lemon juice and rinds contribute a unique and complex flavor profile.
Preserving lemons through fermentation is a traditional method in some Middle Eastern and North African cuisines. They are often used in dishes like tagines and couscous, adding a distinctive taste to these regional specialties.
Remember, when using fermented lemons in recipes, it's common to rinse them to reduce saltiness before incorporating them into your dishes.
Recipe:
You’ll need a 32oz jar
Ingredients:
4-6 organic lemons
1/4 cup sea salt
Instructions:
1. Wash the lemons thoroughly and cut the lemons.
2. Sprinkle salt liberally on the cut sides of the lemons.
3. Place the salted lemons into the 32oz jar, pressing them down to release their juices.
4. Seal the jar tightly and let it sit at room temperature for about a week, turning the jar upside down every day to distribute the juices. Open the lid to release any gas.
5. After a week, transfer the jar to the refrigerator and let it ferment for an additional 2-3 weeks.
6. Your fermented lemons are ready to use! Rinse them before using in recipes, and you can use both the rinds and the preserved lemon juice in various dishes.
Enjoy your homemade fermented lemons!

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🤣We had fun making it! 🍋