Wednesday, December 4, 2013

As my fondness for, and confidence in making fermented foods rises, my batches are getting bigger. My very small trial batch of Moroccan Preserved Lemons was SO easy and did so much for my north African cooking adventures 2 years ago that today I started my first ever quart. Along with Meyer's Lemons in varying stages of ripeness, and the obligatory salt, I used a few cinnamon sticks, whole nutmeg, cloves, bay leaves and black peppercorns. To help fill the air spaces, along with the lemon juice I added some VERY potent kombucha tea to add critters and to insure a very low pH right from the start. I'll make my first use of this batch next February at the earliest.

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