Lemons
Lemons are aromatic, acidic citrus fruits whose peel, pith and juice serve different jobs in food and drink. The fruit is a hybrid with a complex history.
Preserved lemon
Preserved lemon is salted lemon packed in a jar until it releases its own juice. The sources give no fermentation duration, salt amount or measured endpoint.
What the creator makes
Preserved lemon, in this video, is yellow lemons salted and packed in a glass jar until they release their own liquid. The creator names the result a fermented lemon and presents it as an easy home preparation.
A complete batch formula and fermentation schedule are not established.
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Preparation
The lemons are quartered without cutting through the base, or cut into smaller pieces. The cut surfaces are salted, and the centres are salted too. The lemons are pressed to release their liquid, and more salt is sprinkled to draw out more.
The fruit is packed into a glass jar with a glass weight that keeps it under the liquid it releases. A board, a knife, a spoon and a packing stick are mentioned. The jar capacity and the total lemon count are not stated.
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The salt question
The narration gives two measures that conflict: about one teaspoon of salt per lemon, and a tablespoon for the centres. The creator also gives a general option of 2 per cent of the total weight. The source does not say that this is the measured basis of her batch.
The extra salt sprinkled to draw out more liquid is not quantified. Because the amounts cannot be fixed from the source, the salt level of a batch made from this page is unknown.
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Uses
The creator suggests using the pulp or the peel in salads and other dishes. The video does not describe a specific dish.
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Storage report
The creator reports one jar kept refrigerated for a year. That is an anecdote, not a validated storage recommendation.
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Limits of the evidence
The creator estimates 30 to 45 minutes for the preparation but gives no fermentation duration or measured endpoint. The video does not establish a regional origin, a historical tradition or a validated home process, and no qualified process review of this method is recorded.
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History
This contemporary video does not establish a regional origin, a historical tradition or a validated home process.
Ingredients
Scaling: source batch only
Yellow lemonsQuartered without cutting through the base, or cut into smaller pieces.
Amount not stated
The number of lemons is not stated and depends on the jar.Pure saltRubbed into the cut surfaces and the centres of the fruit.
Amount not stated
The narration gives about one teaspoon per lemon and a tablespoon for the centres, which conflict. A 2 per cent of total weight option is given separately.Method
Risks and precautions · Standard risk
Unmeasured salt
The salt amounts conflict and the extra salt is unquantified, so the salt level of the batch is unknown.
Hazard sourceOne jar kept refrigerated for a year is an anecdote in the video, not a validated storage recommendation.
The video mentions grapefruit-seed drops, vinegar and bicarbonate when cleaning the lemons. They are not ferment ingredients and are not part of this recipe.
- Quarter the lemons without cutting through the base, or cut them into smaller pieces.
- Salt the cut surfaces and pack salt into the centres of the fruit.
- Press the lemons to release their liquid, and sprinkle more salt over them to draw out more liquid. The extra amount is not given.
- Pack the lemons into a glass jar and weigh them down with a glass weight so they stay submerged in the liquid they release.
Places
Unknown
Relationship not established · Place not establishedThe video does not establish a regional origin, a historical tradition or a validated home process.
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Made from
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Sources
MaiMethod · Safety
EL FERMENTO MÁS FÁCIL Y DELICIOSO // LIMÓN FERMENTADO 🍋🧂Creator Mai: yellow lemons and pure salt; quartered without cutting through the base or cut smaller; salted cuts; narration conflicts between about one teaspoon per lemon and a tablespoon for the centres; a 2 per cent of total weight option given separately, not a measured batch ratio; extra salt sprinkled to draw liquid, unquantified; glass weight to keep the fruit submerged; 30–45 minutes of preparation; no fermentation duration or endpoint; one jar refrigerated for a year as an anecdote.
Cited in: What the creator makes; Preparation; The salt question; Uses; Storage report; Limits of the evidence