I tried making some Moroccan lemons last year. I quartered them lengthwise and used about one tablespoon of salt per lemon. According to what I had read I was expecting them to soften and sag to the bottom of the jar leaving a lot of fluid at the top. I also expected a flavor which was "more than the sum of it's parts" which is exactly what it wasn't. It was just very salty, somewhat lemony and kind of slimy. I ended up putting them in the refrigerator and avoiding them after a few months of waiting for them to ferment. Should I try again? Can anyone here tell me where I went wrong? And are they worth the effort or did I discover that the flavor is not that impressive?
Submitted January 05, 2015 at 08:22PM by tfinest http://ift.tt/1zOj9DL fermentation
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