Spiced Lacto-Fermented Lemons

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Citrus season is near, and so welcome during this cold part of the year. Bright flavors from lemons, grapefruits, and oranges are a welcome respite from the root vegetables and hearty stews.

Lacto-fermentation is one means of making the most of the citrus harvest. Whether you’re harvesting from your own tree or stocking up while they’re fresh, fermenting lemons prolongs their life. It also makes an interesting addition to various dishes, especially when flavored with popular spices of the winter season.

Spiced Lacto-Fermented Lemons

Ingredients

  • 3 lemons (thin-skinned lemons work very well)
  • 1 teaspoon allspice
  • 1 bay leaf
  • 1 teaspoon cloves
  • 2 cinnamon sticks
  • Water
  • Lemon juice
  • Sea salt

Instructions

  1. Place the bay leaf at the bottom of a clean 1-quart jar. Mix together the cloves, allspice and 2 tablespoons of salt.
  2. Cut the lemons into rounds, and slice each round in half.
  3. Pack the sliced lemons into the jar, layering with sprinkles of the salt and spice mixture. Fill the jar, leaving about an inch of space below the rim. Slide the cinnamon sticks in against the sides of the jar, breaking them off if necessary to make them fit.
  4. Add 1/2 cup of lemon juice and fill the rest of the jar up with filtered water, leaving one inch of headspace. You may add a teaspoon of starter, such as whey or brine from a previous ferment, if you prefer. Cover the jar tightly with a clean lid or airlock.
  5. Leave the jar of spiced lemons out at room temperature for one to two weeks, keeping them away from drafts and direct sunlight. Once the lemons are bubbly and fragrant, taste them to determine if they are at your desired level of fermentation; if not, ferment them as long as you like before placing them into cold storage.

Left covered, these will keep in the refrigerator for 1 to 2 weeks.

Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Planning the Garden With an Eye Towards Lacto-Fermentation (recipe: Winter Kale Chips)

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From the Editor: Please welcome Anita, Cultures for Health Customer Support Rep and Cultured Kitchen Keeper.

Winter is a wonderful time to sit in a warm, comfy chair and plan for a garden with wonderful vegetables to ferment!  A garden can also hold a few surprises as ours did this week.  We’ve had our share of winter weather in the last several weeks – snow storms, ice and way below freezing temperatures but there are plants that don’t seem to mind the more chilly weather.

We found two kale plants standing proud, covered in snow and decided a batch of kale chips would be a wonderful treat!

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Anita Hohler

Anita Hohler

Anita became interested in healthy food and its benefits when her daughter developed food sensitivities. This started her family down a path toward cultured foods and backyard homesteading with gardens, chickens, and the soon-to-be addition of goats.

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Winter Fermentation Projects

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From the Editor: Please welcome Rosalyn, CFH Content Development Manager and Cultured Kitchen-Keeper.

I was invited to participate in a Holiday Craft Fair this month. What a fun way to show off my fermenting projects!  My first problem was: what to choose? Fortunately, fermentation is something you can do year-round, with just the simplest of ingredients.  And, it’s so simple… the most time-consuming part is done by the bacteria!

This was also a great opportunity for me to try out some of the fun recipes I’ve come across recently.

I started with some Christmas Kraut: cabbage, red bell pepper, green beans, and a handful of cranberries for extra color and because they are seasonal. I added some daikon radish for a little extra zing as well. How do they look?

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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Lacto-Fermented Purple Onion Relish

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It may not seem like it as the days get colder, but now is a great time to culture all sorts of different vegetables. The cooler temperatures in your home are more conducive to longer-fermented, tastier cultured vegetables than the warmer summer temperatures.

So why not try your hand at all sorts of different flavors and textures when the time is right? Find recipes for all sorts of different cultured vegetables, including this purple onion relish. This is a great way to preserve notoriously hard-to-keep purple onions.

Use this recipe to add great flavor and color to sandwiches, burgers, and salads.

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website