Tagliare in quarti i limoni senza reciderli completamente. Cospargerli di sale sia all’interno che all’esterno, aggiungere il succo di limone e lasciarli macerare per un’ora.
Sfregare i limoni con il sale e il succo che è stato rilasciato (la salamoia), poi trasferirli nel vaso schiacciandoli molto bene e lasciando meno spazio possibile tra un limone e l’altro.
Pressare con un peso (ad esempio una bottiglia piena d'acqua ben chiusa) e coprire con un telo fermato da un elastico.
Inizialmente la salamoia farà fatica a coprire tutti i limoni ma continuando a schiacciare il peso in breve tempo ne verrà prodotta a sufficienza.
Lasciare fermentare 1 mese a temperatura ambiente, pressando il peso ogni giorno per la prima settimana in modo da far fuoriuscire eventuali bolle di aria generate dalla fermentazione che restano incastrate tra gli strati di limoni. Fare sempre attenzione che i limoni siano tutti coperti dalla salamoia.
Una volta terminata la fermentazione, chiudere il vaso ermeticamente e conservate in frigo per sempre. Si può anche dividere in vasi più piccoli.
Limoni fermentati
RSI Food 23.11.2022, 22:20
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