Description
Salt-driven microbial transformation of lemon peels creating savory depth.
Technical
Osmotic pressure from 5-10% salt solution inhibits spoilage microbes while allowing Lactobacillus species to convert citric acid and sugars into lactic acid, γ-aminobutyric acid (GABA), and glutamic acid.
Culinary Significance
Essential for tagines and Middle Eastern dressings, providing a concentrated citrus-umami paste without acidity.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
20°C optimal
15°C to 25°C range
Time
6-8 weeks
3 weeks – 1 year
Equipment
Sterilized glass jarsFermentation weightspH strips (target <4.6)