Wednesday, April 17, 2013
Yesterday I decided to finally take the leap and start fermenting something in my kitchen. Ever since learning that lemons could be pickled, I knew that they would be my first fermentation project. There is something so enticing about the thought of pickled lemons. It didn't take me very long to cut, salt, and pack the lemons and now I just need to wait a few weeks and let the lactic acid bacteria do their job. On a side note, Little Ish thinks the lemon bag makes a fabulous mask. He pulls it on and declares that he is "Salty the Macchia" (aka Jarrod Saltalamacchia, the catcher for the Boston Red Sox).