What exactly is that transparent disk you placed on top of the lemons (and below the lid)? Also - can I use a jar with a lid that doesn’t have an airlock?
Those are our fermentation weights! They're included in all of our fermentation kits: farmsteady.com/shop?category=Fermentation+Kits. You could use a jar without an airlock - it would just require you releasing the lid about once a day to release the CO2 that builds up!
Great question. Especially because this recipe calls for a lot of salt. Instead of reducing it before fermentation, we recommend discarding the pulp and rinsing the rinds super well before using. And with preserved lemons a little goes a long way in terms of flavor - for most recipes we only use a quarter of a lemon and slice the peel into slivers.
After 1-2 months your lemons are ready to eat and should be stored (in their brine) refrigerated. More details on our blog post here: farmsteady.com/field-guide/recipe-preserved-meyer-lemons
They are our secret ingredient! We add slivers to stews, on top of pizza, pretty much anywhere you want some savory lemon flavor. You can read more here: farmsteady.com/field-guide/recipe-preserved-meyer-lemons
I love your videos........excellent! Tons of thanks!
Thanks so much for watching!!! And please let us know if there is anything you’d like to see!
What exactly is that transparent disk you placed on top of the lemons (and below the lid)? Also - can I use a jar with a lid that doesn’t have an airlock?
Those are our fermentation weights! They're included in all of our fermentation kits: farmsteady.com/shop?category=Fermentation+Kits. You could use a jar without an airlock - it would just require you releasing the lid about once a day to release the CO2 that builds up!
Is the 1 cup salt Mortons type or sea salt? They have greatly different saltiness... Thanks!
Great question! We recommend kosher salt (~150 grams) and definitely avoid iodized salt.
I need a low salt diet. Can this recipe be adapted for low salt?
Great question. Especially because this recipe calls for a lot of salt. Instead of reducing it before fermentation, we recommend discarding the pulp and rinsing the rinds super well before using. And with preserved lemons a little goes a long way in terms of flavor - for most recipes we only use a quarter of a lemon and slice the peel into slivers.
How long is do I wait to use them?
After 1-2 months your lemons are ready to eat and should be stored (in their brine) refrigerated. More details on our blog post here: farmsteady.com/field-guide/recipe-preserved-meyer-lemons
Could I make half the amount?
Totally! Just halve everything and make sure it’s weighed down below the brine level. 🍋
Can you show some finished product?
Thanks for watching! We often show finished product shots on our website or on our social media accounts (@farmsteady).
But for what to use the lemons 🤷♂️
They are our secret ingredient! We add slivers to stews, on top of pizza, pretty much anywhere you want some savory lemon flavor. You can read more here: farmsteady.com/field-guide/recipe-preserved-meyer-lemons