Preserved Lemons should really be called "Aged Lemons", or something pretentious like that to capture the very important point, that it is not just a method to save the last few lemons from the bag you can't go through fast enough, but actually a way to truly elevate the ingredient. Preserved lemons and limes have been used all over the world for ages, from North Africa to Southeast Asia - you can find Moroccan stews, Cantonese drinks, and anything in between that calls for these goodies.
This is a lacto-fermentation comparison experiment for lemons and citrus in general. If you don't have an abundance of lemons, this is still a great way for you turn used up lemon peels into a treasured condiment. After squeezing out all the juice, you can preserve just the peels alone, which are the most prized part of preserved citrus anyways!
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00:00 Introduction
00:55 Why I don't use Meyer lemons
01:40 brining lemons in cut up pieces
02:38 brining lemons whole
02:48 preserving just the peels
03:00 preserving lemons with bottled lemon juice
03:13 preserving lemons with citric acid
03:40 citric acid vs lemon juice
04:10 preserve lemon in vacuum
04:36 preserve lemon with water kefir
06:35 notes on preserving other citrus (limes, orange, etc)
07:07 fermentation lid options
07:40 side-by-side comparisons
08:49 tasting notes
10:18 what can you make with preserved lemons?
10:26 preserved lemons & chickpea quinoa
11:00 chicken tagine with preserved lemons
12:00 drink mixers
12:06 10k sub!! - thank you for helping the channel grow!