Fermented Lemons: Exotic Flavor, Natural Preservation, and Probiotic Benefits

In our orchard, we not only care about growing the best citrus fruits, but also about sharing creative and healthy ways to enjoy them. With the arrival of the lemon high season, we suggest an ancestral way to preserve them that not only prolongs their life, but also improves your gut health!

We are talking about the famous Fermented Lemons (or Salted Lemons), known in Moroccan cuisine as Hamad Mraquade.

Probiotics

By fermenting foods like our fresh lemons in salt, we create an ideal environment for the growth of beneficial bacteria called probiotics.

• Digestive Health: These probiotics help balance the intestinal flora. A healthy microbiome is key to efficient digestion, nutrient absorption, and overall well-being.
• Immune Boost: Much of our immune system resides in the gut. By nourishing it with probiotics, we help strengthen our defenses.
• Natural Preservation: The acidity created by fermentation acts as a natural preservative, allowing lemons to stay in perfect condition for months without refrigeration (once opened, it is advisable to keep them cold).

Recipe: Fermented Lemons (Hamad Mraquade)

This recipe is surprisingly simple and only requires two main ingredients: our fresh lemons and quality sea salt.

Ingredients

• 6-8 fresh, thin-skinned lemons (Ideally from our organic harvest!)
• Coarse sea salt (about 1/2 cup, but you'll need more)
• Optional: 1 sterilized 1-liter jar with airtight lid.
• For flavoring: Peppercorns, bay leaves, a cinnamon stick, or slices of fresh ginger.

Step-by-Step Instructions

1. Wash and Prepare the Lemons: Wash the lemons well. Make a deep cross-shaped cut at the top of each lemon, without cutting all the way through the base (they should remain joined at the bottom).
2. Fill with Salt: Carefully open the cuts and generously fill the inside of each lemon with coarse salt. Don't skimp; salt is the key to osmosis and fermentation.
3. Pack the Jar: Place a layer of salt at the bottom of your sterilized jar. Start putting the stuffed lemons into the jar, pressing them tightly.
4. Press and Cover: As you press them, the lemons will begin to release juice. Add an extra tablespoon of salt between layers and press the lemons until the salty juice completely covers the fruit. This step is crucial: the lemons must be submerged in their own juice. If there isn't enough liquid, squeeze an extra lemon and add it to the jar.
5. Seal and Shake: Seal the jar tightly. Leave it at room temperature (out of direct sunlight) and shake it gently once a day during the first week to help the salt dissolve and the juices distribute.
6. The Fermentation Process: Let the jar rest. The lemons will be ready to use after 3 to 4 weeks. You'll know they're perfect when the skin looks translucent and has softened.

Storage

Once ready, you can store them in the refrigerator, where they will keep perfectly for a year or more.

How to Use Fermented Lemons?

Fermented lemons add a salty, umami, and deep citrus note, less acidic and more complex than a fresh lemon.

• Moroccan Cuisine: Essential in couscous, lamb stews, and the famous Tagine.
• Sauces and Dressings: Finely chop the peel and add it to vinaigrettes, yogurt sauces, or homemade mayonnaise.
• Fish and Chicken: Stuff a fish or roast chicken with the chopped peel for an exotic touch.

We encourage you to try this ancient technique with our lemons! Not only will you add a delicious ingredient to your pantry, but you'll also be doing your gut a favor.