Units
Ingredients
- 4 Meyer Lemons
- 2 tablespoons sea salt
- 2 chili peppers
- 1 cinnamon stick
- 3 cloves whole
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
Instructions
- Thoroughly scrub the 4 Meyer Lemons with warm water to remove any residue. Slice the ends off the lemon, then slice them crosswise into ¼" thick circles.
- Put the lemons in a glass bowl and add the 2 tablespoons sea salt, 2 chili peppers, 1 cinnamon, 3 cloves, 1 teaspoon coriander seeds, and ½ teaspoon black peppercorns. Toss to combine, then use the palm of your hand to press down on the lemons, to extract some juice.
- Pack the lemons into a glass jar and cover with the juice. If you're not using Meyer lemons, you may need to add extra lemon juice to cover the lemons.
- Cover the top of the jar with plastic wrap, then use a rubber band to hold the wrap in place. Do not use a sealed lid as the lemons will release gases as they ferment
- Leave the lemons in a cool dark place to ferment. You can use them after a week, but it's best to let them ferment for a couple weeks. Once they're at a place you're happy with, you can slow the fermentation by putting them in the fridge.
Nutrition
Calories 7kcalCarbohydrates 2gProtein 0.3gFat 0.1gSaturated Fat 0.02gPolyunsaturated Fat 0.04gMonounsaturated Fat 0.04gSodium 1746mgPotassium 47mgFiber 1gSugar 1gVitamin A 110IUVitamin C 17mgCalcium 11mgIron 0.2mg