Description
Salt-driven osmotic dehydration and lactic acid fermentation of citrus in its own juices.
Technical
Involves lacto-fermentation where halotolerant bacteria (e.g., Lactobacillus plantarum) convert citrus sugars into lactic acid at 2-3% salinity. The quaternary ammonium compound limettin undergoes enzymatic hydrolysis during curing.
Culinary Significance
Creates an umami-rich citrus paste with softened rinds. Used as a flavor bomb in tagines, dressings, and seafood rubs where both acidity and fermented depth are needed.
Science
Primary Reaction
Lactic acid fermentation (C6H12O6 → 2CH3CHOHCOOH)
Parameters
Temperature
18°C optimal
10°C to 25°C range
Refrigerate after initial fermentation
Time
2 weeks
3 days – 6 weeks
Peak glutamate content at 10 weeks
Equipment
Glass jar with lidCheesecloth or breathable cloth