Monthly Archives: September 2013

Preserved Lemon Sauces

Posted on September 30, 2013 by Cat

by Cat, Sept 2013   Preserving lemons with salt is a great way to keep them through the off-season when fresh lemons are no longer available. See Preserved Lemons (Lacto-Fermented) for method. Once preserved in this way, they are delicious in many … Continue reading →

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Preserved Lemon (About, Lacto-Fermented)

Posted on September 29, 2013 by Cat

By Cat, June 2010  (Photo, right, by Cat) See also: 1. Culturing, Curing & Fermentation Menu; 2. Sauces using Preserved Lemons; 3. Other recipes using preserved lemons Includes: 1. About Preserved Lemons; 2. Making Preserved Lemons (Lacto-fermentation); 3. Recipes (Other Sites) Using Preserved Lemon We have a … Continue reading →

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Marmalade (Lacto-Fermented Citrus Spread)

Posted on September 29, 2013 by Cat

by Cat, September 2007; updated with 2013 batch, and in Nov-Dec 2017 to reorganize content. (All photos by Cat) NOTE: I’ve moved Fermented Orange and Peel (no pectin) to a separate posting: Fermented Orange or Other Citrus); it is my preferred … Continue reading →

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Chutney (Lacto-Fermented Fruit, Veg, Nuts and Spices)

Posted on September 29, 2013 by Cat

by Cat, September 2007 Did you know that in times past, condiments such as sauerkraut, kimche, pickles, ketchup (catsup), marmalade, and chutneys were fermented with lactic acid instead of vinegar (acetic acid)?  And that this fermenting with lactic acid preserves … Continue reading →

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Pickles (Lacto-Fermented Cucumbers, Beets or Turnips)

Posted on September 28, 2013 by Cat

by Cat, September 2007 (Photo, right, by Cat) This post includes Bread and Butter Pickles and Pickled Beets and/or Turnips recipes as inspiration for creating your own pickles. Did you know that in times past, condiments such as sauerkraut, kimche, pickles, ketchup (catsup), marmalade, … Continue reading →

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