Fermented Preserved Lemons: delicious in dressings; refreshing in drinks. Tart, salty, bitter, tangy, matured in lemon juice and sea salt, Preserved Lemons are a great larder item for the lacto-fermenting cook. I made a batch several months ago, and they’ve really come into their own. I’ve been playing with them a bit, and getting obsessed with their bold brightness– or is it a bright boldness?–how they refuse to be denied presence, they refuse not to shine.
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