Ihana! 🎀

For the record I am also completely unused to not being able to edit some spellings or add thoughts I had immediately after posting. 🍋🍋🍋🍋🍋

Use the salted lemon rind, sliced off the bitter white part, finely cut on sashimi, in tabbouleh, and so many other dishes, creatively. Use the salted lemon juice for seasoning a mayonnaise, acting as both the acidic and the salty element in there.

Keep in a dark place, room temperature, for at least a month before using. Wait three months for even more complex aromas.

Lemons (preferably organic)
Rough sea salt (never iodized)
Sterile glass jar (just pour in a bit of freshly boiled water and swirl it around)

Cut the lemons in half, press the juices. Put one tablespoon of salt into each lemon half, pack into the jar and pour over the juice. Seal.

🥀💋