Preserved lemons two ways, by Alexandra Cooks. The longer they sit, the better the flavor. (If a piece of lemon isn't covered, it develops a white mold that's harmless & just needs to be washed off.) Before using, scoop out & discard the pulp, then rinse the lemon peel under the tap to get rid of the salt. A jar of preserved lemons - lemons, salt, & juice - can also be puréed & stored. Use spoonfuls of the puréed preserves in various dishes.
Covering lemons in their own juice and a healthy dose of kosher salt mellows their bite, making them sweeter and more intoxicating. Chop the soft, pulpy fruit and add it to stuffing, vinaigrettes and roasted vegetable side dishes, or mix it into butter to rub under the skin of your holiday bird.
Pineapple Turmeric Sauerkraut and Gut Shots recipes. A crowd pleasing combination that is tangy, sweet and refreshing, anti-inflammatory and probiotic. Used ginger bug in place of fresh ginger. Left out vinegar and did not heat. Fermentation with no heat. Also used fresh tumaric in place of powdered.