Chinese Preserved Lemon Peel Recipe: Naturally Fermented Lemons That Taste Awesome!
Chinese preserved lemons have been used for centuries to get relief from various ailments, such as sore throat. Besides, you can use these preserved lemons to make drinks, soups, and other dishes. The making process is a bit lengthy compared to other dishes. But once you make this, you can use the lemons for years.
Let’s learn this traditional Chinese preserved lemon peel recipe. This recipe needs only a few ingredients and a lot of time. I will also share some secret tips so that your preserved lemon peels stay edible for a long time. Let’s begin.
Table of Contents
Chinese Preserved Lemon Peel Recipe Overview
The overview chart for this recipe will be slightly different from other recipes. Focus on the preparation time and cooking time.
| Cuisine: Chinese | Difficulty: Easy | ||
| Total Time: 24-48 hours | |||
| Serving | Preparation Time | Cooking Time | Calories |
| Not applicable | 24-48 hours | 5 minutes | 130 kcal |
Ingredients Needed for Chinese Lemon Peel Recipe
Even though the ingredients list is small, you have to pick the right ingredients. Select the ingredients carefully to make the recipe taste better.
- Lemon: I am using 2 lbs of native lemons. Take Guangxi or Guandong lemons so that the peel doesn’t get bitter.
- Salt: 1 cup of crude sea salt. It will help preserve the lemon for longer.
- Alcohol: 1-2 cups of alcohol for disinfecting the lemon. You might need more or less depending on the jar.
Chinese Preserved Lemon Peel Recipe: Step-By-Step Instructions
Making these preserved lemons requires more waiting time than the actual cooking time. Follow the steps I provided below.
If you are interested about secret Chinese recipes, you need to read cookbooks that are based on Chinese Cuisine. Here is one of the popular books on Chinese Recipes.
Step 1: Wash the Lemons
You should rub the lemons with some salt to remove the dust from the skin. Scrub thoroughly and then put the lemons in a large bowl of water. Rinse the lemons a few times.
Step 2: Blanch the Lemons
Boil water in a large pot. Put the washed lemons in boiling water and blanch them for about one minute. Blanching removes some of the bitterness from the lemon peel. As soon as the lemons start turning color, take them out.
Step 3: Dry the Lemons Under the Sun
Spread the blanched lemons on a large colander and place them under direct sunlight. The lemons will take about one or two days to dry depending on the intensity of the sunlight. I was able to dry the lemons in just one day. Once the skin of the lemons is shrunk, the lemons are ready for the next step.
Step 4: Put Dried Lemons in the Jar
Take a large airtight jar and disinfect it with alcohol. Wash the dried lemons with alcohol. It will sterilize the lemon skin. Then, put the first layer of lemon in the jar.
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Sprinkle some salt over the lemons to form another layer. Then, add the second layer of lemon and another layer of salt. Continue this process until all the lemons fit in the jar. Then, top the lemons with the remaining salt.
Step 5: Flip the Lemons Every Few Days
Close the lid and place the jar in a sunny place. Natural fermentation will occur and the lemons will release some gas. The salt will also melt after some time. Once the salt is melted, you need to flip the lemons so that the whole surface is soaked in the brine.
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This way, the lemons won’t get moldy even after a long time.
Step 6: Enjoy Preserved Lemons After a Year
After about one year, the preserved lemon peel will be ready to enjoy. Put the jar under direct sunlight a few times every year to store it for longer. The longer the preserved time, the better the lemon peel tastes.
If you are interested about secret Chinese recipes, you need to read cookbooks that are based on Chinese Cuisine. Here is one of the popular books on Chinese Recipes.
Nutrition Facts of Chinese Preserved Lemon Peel Recipe
As this recipe stands out from traditional recipes we eat regularly, the nutritional value is also different. This preserved lemon peel might contain about 1g of carbs and 1.4g of fat per serving. There is no protein or sugar content in these preserved lemons.
However, the fermentation process causes some beneficial probiotics in preserved lemon peels. So, it might help your gut health.
Chinese Preserved Lemon Peel Recipe
Ingredients
Method
- You should rub the lemons with some salt to remove the dust from the skin. Scrub thoroughly and then put the lemons in a large bowl of water. Rinse the lemons a few times.
- Boil water in a large pot. Put the washed lemons in boiling water and blanch them for about one minute. Blanching removes some of the bitterness from the lemon peel. As soon as the lemons start turning color, take them out.
- Spread the blanched lemons on a large colander and place them under direct sunlight. The lemons will take about one or two days to dry depending on the intensity of the sunlight. I was able to dry the lemons in just one day. Once the skin of the lemons is shrunk, the lemons are ready for the next step.
- Take a large airtight jar and disinfect it with alcohol. Wash the dried lemons with alcohol. It will sterilize the lemon skin. Then, put the first layer of lemon in the jar.
- Sprinkle some salt over the lemons to form another layer. Then, add the second layer of lemon and another layer of salt. Continue this process until all the lemons fit in the jar. Then, top the lemons with the remaining salt.
- Close the lid and place the jar in a sunny place. Natural fermentation will occur and the lemons will release some gas. The salt will also melt after some time. Once the salt is melted, you need to flip the lemons so that the whole surface is soaked in the brine.
- This way, the lemons won’t get moldy even after a long time.
- After about one year, the preserved lemon peel will be ready to enjoy. Put the jar under direct sunlight a few times every year to store it for longer. The longer the preserved time, the better the lemon peel tastes.
FAQs
As the making process of this recipe is different, you might have questions about it. I answered some common questions below for your convenience. Check them out.
How long can I preserve lemon peel using the traditional Chinese method?
You can preserve lemon peel for several years using this traditional Chinese method. As the lemon peel is submerged in a highly salty liquid, it won’t rot or get moldy. Make sure the lemon peel is covered properly.
Are there any variations or regional differences in the Chinese preserved lemon peel recipe?
Yes. In the southern part of China, people commonly use lime instead of lemon to make this recipe. Some other regional recipes even use vinegar to preserve the lemon peel.
Can I eat Chinese preserved lemon peel directly?
Of course. You can eat both the flesh and the rind of these preserved lemons. Over time, the sour taste of the lemon will become mellow. But you will get a more intense flavor of salty lemons.
Can I use iodized salt for Chinese preserved lemon?
You shouldn’t use iodized salt for this recipe as it can have additives. Use crude salt to preserve the lemon for longer and get the best flavor.
Conclusion
Preserved lemon peels don’t have the direct hit of sourness like fresh lemons. Instead, they have a more dramatic flavor that unravels in complex layers. Besides being a homemade remedy to many ailments, these preserved lemon peels are as good to use in various dishes or drinks.
Once you make this Chinese preserved lemon peel recipe, you will be able to consume it for a long time. Even if the prep work seems tiring, try this recipe and enjoy some of the best lemons of your life.
