About This Recipe
This riff on preserved lemons uses the Japanese method of pickling food by burying it in miso. The salt and umami impart a deeply sweet-sour-savory flavor to the citrus, making it a potent addition to a variety of dishes.
Limes are packed with vitamin C and other antioxidants, and miso is high in protein, probiotics, and many beneficial enzymes that can aid digestion and boost immunity.
Equipment: You’ll need a wide-mouth pint jar or similar glass container with a lid and a weight that fits the jar.
- 3 to 4 limes
- scant 1 cup (220 g) miso
- 1 tsp salt
Step 1Cut the limes into four wedges. Spread a layer of miso at the bottom of a jar, then press in a layer of limes. Spread more miso on top, then press in more limes — you want to eliminate any air pockets — and repeat until you get close to the top, covering the last layer with miso. Sprinkle on the salt. Push in a fermentation weight, lid the jar loosely so gases can escape, and put it somewhere cool and dark for a month. At this point you can use both the miso-flavored limes and the lime-flavored miso; it’s hard to say which is more delicious! If you keep the fruit buried in the miso, they’ll last happily for several months in the fridge.
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