This week we have been culturing different citrus fruits. We always get different citrus from our friends at Shrub at this time of year when they are in season and abundant.

We borrow from traditions that include Middle Eastern preserved lemon, Indian lime pickle and Japanese yuzu kosho. All these preparations are lacto-fermented adding salt and time to work their magic. They vary in the citrus they use and the flavourings and spices.

Below are the recipes from our latest batches:

All preparations are mixed and vac-packed (I use Kilner jars at home) and left at room temperature for several weeks. They are then matured in the fridge for a couple of months.

Limo Lemon

2kg cut up Lipo Lemons (a grapefruit and lemon cross)

200g sea salt

2 tbsp pink peppercorns

2 cinnamon sticks

10 bay leaves

Rough Citrons

2 kg cut up Rough Citrons (an aromatic citrus with flavourful and abundant pith)

200g sea salt

40g cardamon pods

2 tbsp sumac

2 tbsp Aleppo chilli

Bergamot

2 kg cut up Bergamot (an aromatic citrus used in Earl Gray Tea)

200g sea salt

Gargano Oranges

2 kg cut up Rough Citrons (a slightly bitter, marmalade like orange from Italy )

200g sea salt

40g fennel seeds

40g coriander seeds