Description
A traditional Moroccan preservation method for lemons using lactic acid fermentation.
Technical
This process involves the conversion of sugars to lactic acid by lactic acid bacteria, resulting in a tangy and salty condiment. The fermentation lowers the pH of the lemon juice, creating an environment unfavorable to the growth of pathogens, and reduces the water activity, inhibiting the growth of microorganisms.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
TangySaltyUmamiCitrusyEarthyFermented
Wine Analogy
Similar complexity to aged Fino sherry with its saline and nutty oxidative notes
Coffee Analogy
Like a naturally processed Ethiopian coffee with citrus and fermented fruit notes