Preserved lemons (ow my cuticles)

The idea behind preserved lemons sort of mystifies me. Apparently they turn into something magical when they are compressed in pickling spices and salt. So basically you take washed lemons and cut them in half, then nearly cut the half into quarters and layer them with sea salt and pickling spices… and let them sit. periodically pushing them down if they emerge above the juice line. The recipe for this comes once again from Real Food Fermentation.

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You can see the kimchi on day 2/3? sitting next to it. We added a cucumber to it to see what would happen.

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