What You Need to Know
The fermentation process involves the breakdown of sugars and the production of lactic acid, resulting in a tangy, sour flavor. The high salt concentration inhibits the growth of bacteria and mold, while the acidity of the lemons favors the growth of lactic acid bacteria.
Steps
- 1.
Tagine de Poulet aux Citrons (Morocco): Provides umami depth and citrus perfume to chicken stews
- 2.
Salade Marocaine (Algeria): Finely diced rind brightens herb salads
- 3.
Mechouia (Tunisia): Minced preserved lemon balances grilled vegetable smokiness
The Science
Primary Reaction
Lactic acid fermentation