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.
View original post 582 more words
Thank you for re-blogging this! Nice to “meet” you 🙂
LikeLiked by 1 person
My pleasure! I love stuff like that.
LikeLike