Lemon & Jalapeno Ferment
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 too salty to use, or there isn't much...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at krautsource.com.
Cooking tools:
- Fermentation lid
- Mason jar
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring spoon
- Spoon
- Refrigerator
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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