Someone, somewhere once said “If life gives you lemons, preserve them…” and whether or not you believe this to be a metaphor about how sometimes things come out better than before when they’ve been given a minute to mature OR you just really care about food sovereignity and preparing for our potential impending mass extinction: Either philosophy ends in the same delicious outcome, preserved lemons. A flavour bomb in a beautifully citrusy smelling jar that will 100% revolutionise your cooking if you’ve not yet had the joy of cooking with them before and make your mouth water at the thought of them if you have.
The recipe I’m using today has been inspired by the one and only Yotam Ottolenghi hero of Mediterranean fusion inspired cuisine and host to one of the most interesting and inspiring test kitchens in the world. Whilst I know it’s not intended that way, usually when I’m making one of his recipes I have to set aside a good half a day to carry it out, this however, is one of the quickest and simplest (and most fool proof) fermentation methods I’ve come across yet.
The key, like any successful ferment however is sterilisation, so please don’t skip on that step. Outside of that however, it’s fun and almost unbelievably simple recipe to follow which I hope you enjoy making as much as you do eating!
