What are Citrons Confits? How does it work?
Citrons confits are fermented lemons in a mixture of brine and lemon juice.
The method of preserving lemons have been around since ancient times. It is and was an affordable and practical method of preserving. This would allow the lemons to be used long after their season and transport them far from where they came from.
The citrons confit are preserved by the lactobacillus and the brine. The brining directs the course of the fermentation, it allows the lactic acid fermentation to slow down.
The lactobacillus can survive in high concentrations of salt where bad bacteria cannot, thus leaving the brine to help control which bacteria will colonise the ferments and which will not.
It’s an easy recipe to make, all you need is two ingredients and patience (lemon, salt and a month of waiting time for the mixture to ferment). It's definitely worth the wait. And once you use these bad boys in your dishes, I doubt you'll be able to live without them. It's become my kitchen staple.
How to make citrons confits:
(makes approx. two 500ml jars)
6 to 8 organic lemons
4 tbsp sea salt
Thoroughly wash your lemons(without soap as you could be contaminating them), cut the little ends off, cut them all in half, check if there are pips and get rid of them. Put 2 lemons aside. Now cut the halved 5 lemon pieces in wedges of 6. Put the wedges in a large bowl and add 2 tbsp of sea salt. Mix and lightly crush the lemons with the salt to release some juice. You can use the back of a large spoon to do this.
Add 1 tbsp of sea salt to the bottom of each jar. Equally split the contents of your bowl to the two jars. Using something to crush such as a smaller glass jar, the end of a rolling pin or a spoon, press down the mixture until you see the lemon juice rising. Now juice the 2 lemons that you set aside and pour the juice into the jars to cover the pressed lemons. Put the lid on et voilà, you have your citrons confits prepared. Set the jars anywhere except under direct sun exposure.
When are they ready?
It takes a month for the fermentation to break down the pectin and natural sugar of the lemons. After a month, you will see a change of colour (less bright yellow) and texture (translucent). It will also be less liquid and slightly congealed. They are now ready to enhance the flavour of many dishes!
Citrons confits can be kept for a year in the refrigerator. I personally use them too often for them to last that long!
Recommendation of use: Add 1 or 2 chopped wedges to various recipes such as salad dressings, meat, fish and chicken marinades, tajines and savoury cakes just to give it an extra oomph!
Tips:
Always write the date that the ferment will be due, like this you can always keep track. Stay tuned!
Bisous
Rebel with Jars
Naomi
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