Is it okay for preserved lemons to float?
I just a couple days ago started a batch of Moroccan preserved lemons, using a combination of recipes from 2 books I own and a few online.
Basically, near-quarter some Meyer lemons and stuff with salt, then squish them in a jar, releasing some juice and covering it with a little extra juice, close and store in a cool place for a month. Every day for the first little bit, shake them to mix the salt in more.
I've read that you really don't want your lemons sticking out of the liquid, because they'll go bad that way, but I'm a couple days in and mine seem to be floating...
Does anyone have experience with this process that would understand where I need to go from here? Did I use too much salt in the liquid? That could cause things to float more easily, but I haven't read anything about it anywhere, and I figure someone else has done this process enough to understand what's up.
Best Answer
While traditional recipes do not (apparently) use weights, other fermentation texts highly recommend submerging the material being fermented ("Fermented Vegetables", Christopher Shockey and Kirsten K. Shockey) and I had also observed possible mold problems when fermenting lemons myself. Therefore, standard advice would be to weigh the lemons down with something acid resistant (glass would be typical) as the high salt content and shape of the lemons makes them prone to rise above the brine.
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Quick Answer about "Is it okay for preserved lemons to float?"
The jar should be large enough to accomodate the lemon, but not too big, because you don't want it to float on top, it should stay underneath the brine.How do you keep preserved lemons from floating?
To keep the lemons submerged they may need to be weighted down gently. I make a cartouche and also crumple some glad bake and place over the lemons and brine solution; then place on top a small,l clean and sterilised glass jar to weigh down the lemons and then clip on the jar lid \u2013 that keeps the lemons submerged.Should preserved lemons bubble?
Notes: While the lemons are fermenting, you may see (and hear) bubbles/fizz in the jar. Either don't use a completely airtight jar, or make sure you release the built-up pressure in the jar every day for the first couple of days of active fermentation.Can you get botulism from preserved lemons?
Botulism is really not a concern with fermented lemons, just like any other lacto-fermented food. Low-acid canned or preserved foods are sometimes a concern for botulism, however, lemons are too acidic and aren't a host for the toxin. Lemon juice adds acidity for the prevention of botulism in canning recipes.Should preserved lemons be covered in liquid?
**If you run out of lemon juice you can add a bit of cold, filtered water to ensure the fruit is fully submerged. If not fully covered with liquid pieces of lemon can develop a coating of white mold during curing. This is harmless - simply wash it off, place the lemon back in the jar and top with more lemon juice.Easy Preserved Lemons (Just Lemons \u0026 Salt + No Measuring)
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