Extra Umami Preserved Lemon

With "moshio" seasalt, it's a rich seasoning for a wide variety of donabe dishes

Ingredients

• 1 pound (450 g) lemon, cut into 8 pieces, seeded
• 2 1/2 oz (70 g) "moshio" seaweed salt or regular sea salt (salt should be about 15% of lemon by weight)

Procedure

1. In a sterilized jar, combine the lemon and salt. Mix well.
2. Cover and store at a dark cool space for 4 weeks.
3. Meanwhile, shake the jar upside down every few days for even distribution of the salt for fermentation.
4. Once the fermentation is done, the content becomes like non-sweet lemon marmalade with salty syrup.

Get the ingredients ready. (I doubled the recipe amount.)

All the ingredients are mixed in a jar.

This is after 6 months. So nicely fermented and syrupy.

Suggested recipes with preserved lemon:
Shio-koji Chicken in Preserved Lemon Sauce
Preserved Lemon Meat Tomato Sauce

• Preserved lemon can keep for over a year (some people say 3 years) at a dark cool storage.