What You Need to Know
The fermentation process breaks down the sugars in the lemons, producing lactic acid and creating a sour and salty flavor. The acidity of the preserved lemons is due to the presence of citric acid and the lactic acid produced during fermentation. The fermentation process also breaks down some of the pectin in the lemons, making them easier to chop and blend into sauces and dressings.
Steps
- 1.
Chicken Tagine with Preserved Lemon (Morocco): Provides essential sour-salty depth to the stew
- 2.
Salade Niçoise with Preserved Lemon Dressing (France): Replaces vinegar with complex fermented citrus notes
- 3.
Persian Jeweled Rice (Iran): Adds bright acidity to balance sweet dried fruits
The Science
Primary Reaction
Lactic acid fermentation