Simple, fermented lemons made by fermenting in a vacuum bag.
Cuisine: American, Moroccan
Keyword: Fermentation, Lemons
Vacuum bag, gallon size
Brine fermented lemons
2lbs Organic lemons or meyer lemons
27 Grams Kosher salt
Sealing and fermenting
Cut the lemons into quarters the long way, then combine with the salt and seal in the vacuum bag. Allow the lemons to ferment in the bag for 2 weeks, or until sour to your liking.
As the fermentation progresses, the bag will inflate from carbon dioxide. While I've never had a bag burst, I do cut the corner off of the bag as needed to release carbon dioxide, resealing the cut corner without using the vacuum to keep the lemons contained.
After the lemons are fermented, remove them from the bag, put them rind-side down on a cutting board, and, using a sharp paring knife, cut away the pith and seeds and discard. If you used the vacuum method, you can squeeze the capillaries and pith to extract fermented lemon juice.
From here, the lemons are shelf stable and can be held in the refrigerator, or water-bath canned in their brine if you used brine. Canning in brine will also tenderize the rind, which is a nice bonus. Do not can lemons in their juice, which could become bitter-save that for another fresh purpose like salad dressing.
Tenderizing the rind
Finally, you need to heat the rind long enough for it to become tender. My favorite way to do this is to seal in a vacuum bag and cook sous vide at 150 F for 2 hours, but you can also steam them.