How to Ferment Lemons

Discover how to ferment lemons at home, a powerful probiotic that improves gut health and adds umami to your recipes.

Course Basics, dressing, Fermented Foods, Kitchen Staples

Cuisine homemade, Moroccan

Keyword fermentation, fermented vegetables, lemon

Prep Time 15

Fermenting time 15

Total Time 15 15

Servings portions

Calories 16kcal

Author missblasco

Wash the lemons thoroughly. Cut each lemon into quarters lengthwise, but do not cut all the way through. Keep the quarters joined at one end so the lemon stays in one piece.
Open the lemons slightly and, using your hands, rub a generous amount of sea salt into the interior of each fruit.
Place the salted lemons into the glass jar. Try to pack them as tightly as possible; if they are well-fitted, they will stay wedged at the bottom and won't float once you add the liquid.
The Brine (2% Salinity): Prepare the brine by adding 20g of sea salt to 1 liter of water. Pro-tip: To ensure the salt dissolves completely, you can slightly warm the water, but make sure it cools down before adding it to the jar to avoid killing the natural enzymes.
Pour the brine into the jar until the lemons are completely submerged. It is vital that no fruit is exposed to the air.
Seal the jar and label it with the date. Store it in a cool, dark place away from direct sunlight.
Let them ferment for at least 15 days.
Check regularly to ensure the lemons remain underwater. Important: Open the jar every 1 or 2 days to release the CO₂ gas generated during fermentation (this is called "burping" the jar).

The total fermentation time will vary depending on the temperature:

Summer: With higher temperatures, the process is faster; 15 days may be enough.
Winter: In colder weather, the process slows down; they may need 1 month or even longer to reach the desired texture and flavor.