RECIPE: How to make living, preserved lemons

Preserved lemons aren't usually fermented, but oh boy you sure can make them using the wonders of fermentation! They last just as long and have the benefit of being teaming with live cultures, which traditional preserved lemons won't.

Traditional preserved lemons are made with a sh*t tonne of salt which draws out the liquid from the lemons and creates a super salty brine which effectively preserves the lemons but is too salty for any microbes to thrive. But if you want a less salty and living lemon that lasts just as long then you'll want to use fermentation instead. By using fermentation we create an environment for lactic acid bacteria to thrive, creating lactic acid in the process, and outcompeting other, unwanted microbes! This means when you eat them you'll be getting a dose of those all-important beneficial microbes, so just another fun and easy way to up your intake of living foods. Also, through this process the lemon skins become softer and less bitter so you can use the whole lemon chopped up finely in recipes.

So, what do you use preserved lemons for? Well if you've ever followed a Yotam Ottolenghi recipe before then you might recognise them, but might not necessarily know where to get them from. By making your own you can make the most of this versatile and handy ingredient, which is great in:

• dips and sauces

• stews, tagine and soups

• salad dressings

• cakes

• cous cous

• spaghetti and so much more!

This simple recipe can be used to make any amount of preserved lemons, whether small or large. You'll just need to find a jar with a secure-fitting top, some lemons, salt and water!

Ingredients

Lemons, fresh

Salt, we use fine sea salt but table salt is fine

Water

Method

1. Slice each lemon in half width wise and then cut a criss-cross into the face of each half, cutting about a centimetre in but not all the way through. This helps the lemon spread out in the jar and microbes to access the sugars.

2. Place your empty jar on a scale and tare it so it reads zero and weighs in grams.

3. Add the cut lemons to the jar, pushing them down to maximise how many you can fit in. They should be tightly packed and a bit squashed.

4. Keeping the jar on the scale pour water in until the level is a couple of inches from the top of the jar.

5. The reading on the scale should now be the combined weight of lemons and water.

6. You now need to calculate 2.5% of this weight so you know how much salt to add. One way to do this is to multiply the weight on the scale by 0.025. For example, if the weight on the scale is 478g you'd multiply that by 0.025 giving 11.95g or 12g (rounded up) of salt.

7. Once you know how much salt to add take the jar off the scale and pour off the water from the jar into a bowl or jug. Use clean hands or a spoon to prevent the lemons from falling out the jar.

8. Add the salt to the poured off water and stir to dissolve.

9. Once the salt is thoroughly dissolved pour the brine back into the jar and using a clean spoon push the lemons under the liquid to force out any air bubbles.

10. Clean the rim of the jar and replace the lid. Leave at room temperature for at least 2 weeks before popping in the fridge to slow fermentation down, or leave on your counter indefinitely.

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