What You Need to Know
Involves lacto-fermentation where halotolerant bacteria (e.g., Lactobacillus plantarum) convert citrus sugars into lactic acid at 2-3% salinity. The quaternary ammonium compound limettin undergoes enzymatic hydrolysis during curing.
Creates an umami-rich citrus paste with softened rinds. Used as a flavor bomb in tagines, dressings, and seafood rubs where both acidity and fermented depth are needed.
Key Parameters
Temperature
18°C
10°C - 25°C
Time
2 weeks
3 days - 6 weeks
Equipment
Glass jar with lidCheesecloth or breathable clothWeight or plate
Steps
- 1.
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The Science
Primary Reaction
Lactic acid fermentation (C6H12O6 → 2CH3CHOHCOOH)