Concerning seeds in fermented lemons... we have found that the pectin in citrus seeds over time turns the 'juice' to jelly... this seems to maintain the fruit in a more stable environment (long term) than the liquid than is released initially... depending on your situation, seeds in?
You are 100 Percent right. I actually like when they liquid gels like that but I agree it depends on your situation. Thank you for pointing that out. I hadn't thought to.
We have a small lime that’s native to the Philippines called Calamansi and have on occasion been salting these similar to your recipe. Bam! What a flavour punch when added to a dish! It’s awesome!
Thank you, Leon. for sharing your experience and information about this small lime. I love seeing what is out in the world. And thanks for being here, I am delighted you love these posts.
Regarding your experiments with the citrus seeds and pectin, I am imagining our grandmothers and great grandmothers all rolling their eyes at us for all the jam making techniques that didn’t get passed down to us!!
Last July, we lost my mother-in-law to pancreatic cancer. We were able to spend the last weeks with her & I am thankful for that. She was the caretaker for the family & cooked many meals & treats. Going through her recipes & cookbooks was something we had to do. Many cut out from newspapers, some printed from the internet. Church and fire department cookbooks, Better Homes & Gardens. We divided them up & I brought some home. I have some of my parents cookbooks too. It is a way to still be in touch with them.
Concerning seeds in fermented lemons... we have found that the pectin in citrus seeds over time turns the 'juice' to jelly... this seems to maintain the fruit in a more stable environment (long term) than the liquid than is released initially... depending on your situation, seeds in?
You are 100 Percent right. I actually like when they liquid gels like that but I agree it depends on your situation. Thank you for pointing that out. I hadn't thought to.
We have a small lime that’s native to the Philippines called Calamansi and have on occasion been salting these similar to your recipe. Bam! What a flavour punch when added to a dish! It’s awesome!
One recipe for it is here, called Burong Kalamansi (https://startersisters.com/2022/05/20/burong-kalamansi-preserved-calamansi/),
Love these posts Kirsten, thank you.
Thank you, Leon. for sharing your experience and information about this small lime. I love seeing what is out in the world. And thanks for being here, I am delighted you love these posts.
Regarding your experiments with the citrus seeds and pectin, I am imagining our grandmothers and great grandmothers all rolling their eyes at us for all the jam making techniques that didn’t get passed down to us!!
100 percent
Last July, we lost my mother-in-law to pancreatic cancer. We were able to spend the last weeks with her & I am thankful for that. She was the caretaker for the family & cooked many meals & treats. Going through her recipes & cookbooks was something we had to do. Many cut out from newspapers, some printed from the internet. Church and fire department cookbooks, Better Homes & Gardens. We divided them up & I brought some home. I have some of my parents cookbooks too. It is a way to still be in touch with them.
This is heartwarming. So sorry for you loss and thank you for sharing. It is indeed a lovely touchstone.