You need a few minutes to prep the lemons and then 4 weeks of patience and BOOM you’ve got the most versatile and beautiful ferment!
I use fermented lemons in so many different ways.
1. in raw bars
2. in other ferments
3. in pesto
4. in dips and sauces
5. added to stews (only for taste as the friendly bacteria will disappear when heated)
6. in smoothies
7. in salads
8. just eaten as an apple to impress peeps who don’t know the sharpness of the lemon disappear and becomes completely mellow… the list goes on..