Fermented Lemons + Limes

This is a super easy way to preserve lemons, limes or both. To see the video click here
It's similar to an Indian Chutney. If possible use organic ingredients. If you are not, I wouldn't eat the skins.

You will need:

• 10 lemons or limes or both
• 4 Tablespoons [T] sea salt
• 6 cloves garlic, minced
• 2 T coriander [that is the seed; cilantro is the leafy part]
• 1 T fenugreek slightly crushed [very hard but will soften in the liquid; make great sprouts]
• 1 T freshly grated ginger
• 2 teaspoons [t] tumeric [great for fighting cancer - see past post for article about this]
• 1 t ground cumin
• 1 t ground pepper [enables the absorption of tumeric]
• 2 T fennel seeds
• 1 t dried hot pepper 

All the spices above can be proportioned according to your tastes. 

1. Soak the lemons/limes in cold water for 10 minutes. If you are not using organic ones, I'd wash them before this stage. You can get special "wash". I just use an unscented dish detergent.

2. Slice them into halves. Then slice each half into thirds.

3. Put into a big bowl and mix in the salt. Then add the rest of the ingredients and mix well.

4. Crush with a potato masher or similar utensil. This will bring out the juices. Don't destroy them though :)

5. Pack them into a 1 L [or quart] jar.

6. If you need more liquid to cover, add a little brine. Everything should be under liquid to prevent rot.
A solution using the proportion of 1/4 cup sea salt to 2 L water is good.

7. Put a new small plastic bag partially filled with water as a way to keep the ferment submerged, on top.

8. Close jar with a clean top. Leave on the counter out of the sun for 3-4 weeks.This depends mainly on the temperature in the room. Taste after 2-3 weeks to be sure it is sour. If it is to your liking, then refrigerate for up to 2 years.

9. Enjoy :)

After 1 week of fermenting: