I tried these fermented lemons at my friend Bruna’s place. She had made them and then left them untouched in a glass container on her kitchen bench, amongst other delightful jars of goodies, so this ferment was two years old when I tried it, and it was delicious. Very intense in flavour and very salty, so you can only use a little bit of it. Great as a seasoning to any food, I use fermented lemons in Middle Eastern or Asian dishes, in hummus, in broths and soups as well as
