I've been making quite a few fermented foods since the late 90s both for general health plus I love their various tastes. Yesterday I browned small bits of cow meat, potatoes and onions in olive oil, added 1/4 home made Moroccan preserved lemon, spoon of home made harrisa, capers, garlic and frozen mixed veggies.....wonderful! I made the harrisa (see link) last June, let it ferment on the kitchen counter for three days; its been in the fridge ever since. I made two quarts of Moroccan Preserved Lemons ( see link) late last winter.....three days on the counter, then in the fridge. Both came out wonderful. I am very sensitive salt as regards high blood pressure, but these two added all the salt needed. John

http://www.epicurious.com/recipes/food/views/preserved-lemons-231570

http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188