Description
Moroccan preserved lemons are made by fermenting sliced lemons in a mixture of water, salt, and spices.
Technical
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.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyUmamiCitrusyBrinySpicedEarthy
Wine Analogy
Like a fino sherry with its saline tang and oxidative notes
Coffee Analogy
Similar to Ethiopian Yirgacheffe's citrus brightness with fermented undertones