This post is part of a series.  To buy Volume One of the e-book containing several REAL FOOD 101 tutorials, click here: REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared.

Preserved lemons are bright, complex, soft, and a perfect addition to a savory meal.  Plus, if you’re like me and you just need to eat the peels of anything citrusy, then these lemons are the end all be all of probiotic sides.

There are many ways to make lacto-fermented fruits and vegetables.  The combinations are virtually limitless.  Adding garlic or spices or herbs can deepen the flavor profile, add color and interest, and help you find culinary expression in your own kitchen.

All you need for a lacto-ferment is salt, or salt and whey.  From there you can use your creativity to guide you.  You’ll notice below that I have two versions for preserved lemons.  One uses salt only, and one uses salt-and-whey.  Both are delicious, fermented, and full of probiotic goodness.

The first recipe is based on the preserved lemons found in Nourishing Traditions, using both whey and salt.  However, I have modified it to use less salt, since there is sufficient whey involved.  I love the addition of cinnamon sticks in this version, which lends it’s flavor more to a nice chutney

The second recipe is based on Nourished Kitchen’s Moroccan Preserved Lemons recipe, which is not only simple and beautiful, but is just the kind of recipe that she covers in her comprehensive fermentation course Get Cultured! which I highly recommend for anyone interested in knowing how to ferment anything!

Equipment Needed:

• quart mason jar, storage caps
• large bowl, large spoon
• good knife, muddler or wooden spoon

Note: Use organic lemons to make sure that there are no pesticides or additives in your fermenting jar.  Use filtered water for the same reasons (who wants flouride in their preserved lemons?)

Preserved Lemons
makes one quart

5 lemons, washed, ends cut off and discarded, then sliced thinly into rounds
1 tablespoon sea salt (buy unrefined sea salt here)
3 cinnamon sticks (organic spices here)
2 tablespoons whey (how to make whey)
juice of 2 lemons

1. Toss the lemon rounds in a large bowl with sea salt and cinnamon sticks.
2. Spoon into the glass jar and pour whey and lemon juice over the lemons.  Press the lemons down until the liquid covers them. Fill with additional salted water if needed, until the liquid level comes up to one inch below the top of the jar.
3. Cover tightly and let sit at room temperature for 2 weeks.  Turn the jar one quarter of a turn every day.
4. Taste the lemons at the end of the fermentation time to see if the flavor is where you want it.  Transfer to cold storage to stop the fermentation process.

Moroccan Preserved Lemons
makes one quart

5 lemons, washed, ends cut off and discarded, cut into quarters
2-3 tablespoons sea salt (buy unrefined sea salt here)

1. Sprinkle salt over each lemon quarter as you place it in the jar, as well as sprinkling more salt over each one after you place it in the jar.  Every 4-5 quarters, smash the lemons with the muddler until the skins soften and the lemon release their juice.
2. Keep salting, layering, and smashing until the jar is full to about one inch below the top.  Press the lemons down so they are submerged beneath the liquid level.  If you need to add a little salted water to the jar to make sure the lemons are underneath the liquid line, you may.
3. Cover tightly and let sit at room temperature for 2 weeks.  Turn the jar one quarter of a turn every day.
4. Taste the lemons at the end of the fermentation time to see if the flavor is where you want it.  Transfer to cold storage to stop the fermentation process.

This post is a part of Pennywise Platter, Simple Lives Thursday, Full Plate Thursday, Fill Those Jars Friday, Fight Back Friday, Fresh Bites Friday, Monday Mania, Weekend Gourmet, Real Food Wednesday, The Mommy Club, Allergy Free Wednesday.