Chanh Muối (Salted Preserved Lemons)

Ingredients

Lemons or Limes 

Pickling Salt (available at Walmart) 

Water

a Glass Jar, sanitized

*

Directions


Preparing a Brine Solution

Pickling salt- salt is one of the key ingredients in the pickling process. Pickling salt is pure granulated salt (sodium chloride). It does not contain anti-caking ingredients, which can turn pickling liquid cloudy, or additives like iodine, which can make pickles dark. In addition, pickling salt has fine granules that make it easy to dissolve in a brine. 


The ratio of salt to water for a brine is 4 tablespoons of salt per 1 quart (4 cups) of water. 


Bring a pot of water to a boil. Turn off the heat. Add pickling salt. Dissolve the salt in water.  Let it cool to room temperature. 

*

Preparing Lemons

Wash and scrub lemons thoroughly to remove any dirt.


Cut off the top and bottom of the lemon so that a little flesh is showing. 

*

Preserving Lemons

Pack the lemons tightly into a jar and pour the cooled salt water over them. Make sure the lemons are completely covered in the salt water so that they are protected from mold and other bacteria that would cause decay. If your lemons won’t stay submerged, you can break a chopstick into halves and wedge it inside the jar to form a crisscrossed grill. Wipe any salt residue off the rim and seal the jar with a lid.

In the hot days, leave the jar outside where they will get sunlight. When the lemons are done, the lemons will turn darker and the brine becomes a little bit cloudier. These lemons will be ready after one month of preserving, and will last for at least 2 years. It can be kept at room temperature and does not need to be refrigerated. Just remember to use clean utensil to scoop the lemons out every time.

When fermenting lemons or vegetables, it is common to see a white layer forming on top of the liquid. The white film is usually a type of yeast known as kahm yeast and is quiet safe. Kahm yeast can form for a variety of reasons: insufficiently acidic; there is not enough salt in the brine; the batch is over-exposed to oxygen; good hygiene was not observed during preparation. 
If kahm yeast develops in your ferment, skim it off.

*

Presentation

Preserved Lemons can be used for cooking or making drinks. Sparkling salted lemonade is a common refreshing drink in southern Vietnam. Make yourself a jar of salted preserved lemons and enjoy it when spring arrives.


Eat Well. Stay hungry. . . and drink homemade salted preserved lemonade. 

*

www.vietspices.blogspot.com

Comments