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.

Carrot and Daikon Kimchi

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Following the recipe in Real Food Fermentation (http://www.amazon.com/Real-Food-Fermentation-Preserving-Cultures/dp/1592537847/ref=sr_1_1?ie=UTF8&qid=1376239871&sr=8-1&keywords=fermentation+real+food) Though only using 2 pounds of Daikon (1/2 inch cubes) and three handfuls of baby carrots cut into small pieces (smaller than 1/2 cubes)

The above picture shows it in brine (as it sat overnight)

And using Gochujang paste with fish sauce, and some California red pepper flakes from Penzey’s.

Here’s how it looks after it’s all mashed down with the hot pepper paste:

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