Made a new bottle of preserved salted lemon !!
Since January this year, I made nearly 10 bottles of preserved lemon but sharing with friends and use a lot for my dishes by then. My family found organic lemon in the small island in the Seto Inland Sea last week and gave me some locally grown Japanese lemon from there.
Unwaxed fresh lemon
Natural Salt (10% of Lemon weight)
Dried Red Chili (option)
Coriander seeds (option)
Wash lemon well with salt and take water using paper towel.
Cut into small pieces and put in the glass jar with salt.
Add other ingredients and keep in the fridge.
You can also add some juice the fresh lemon and add into the jar.
Turn the jar upside down once a day or two days.
After one month, lemon becomes soft and transparent lemon juice will be yellowish white color and getting thicker.
I normally use preserved salted lemon when I cook chicken meat with fresh rosemary. Also add one spoon of salted lemon paste when I steam couscous etc… Enjoy refreshing aroma for your favorite dish!
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