Don’t Compost That Used Lemon Yet
How to preserve and candy your lemons for a rainy day
I think the moment in my day that always breaks my heart the hardest is the moment I see a lemon squeezed. Sometimes I’m at a bar and I see a lemon squeezed into a drink, or I’m at the wharf and see lemons squeezed over fish. However it happens, the followup is always the same; that lemon is thrown right into the trash.
That’s the part that kills me.
All that lemon rind.. all that flesh.. all that juice you couldn’t get out with those weak fingers.. it’s an atrocity. A used lemon is a wonderland of potential flavor and good health, thanks to the magic of fermentation.
Fire the Sheriff
Of all the foods I ferment, lemons are the most subtle and easy to care for. They quietly sit in their jar, day after day, emitting only mild bubbles. Next to my lemon jar sits my ginger bug, a ferment that erupts like a gunshot every time I open the lid.
Each of my ferments are active in very different ways, because they’re all breeding different kinds of bacteria.
