Lemon & Jalapeno Ferment - Kraut Source
Inspired by Moroccan preserved lemons, I created this version with a twist. Traditionally made preserved lemons call for a lot of salt and the brine is usually
Ingredients
- 4 cups (960 ml) filtered water
- 2 Tablespoons (30 ml) sea salt
- 5 - 6 lemons
- 1/4 teaspoon (1.25 ml) sea salt for each lemon
- 4 - 5 jalapeno peppers
- 8 - 10 pearl onions, peeled
- 1 sprig rosemary
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