International Cuisine: Pickled Lemons

Just because we have to teach online currently we are not going to cancel one of the coolest extracurricular courses we run! So, it was time to do something simple, yet amazing. Something that will slowly transform into heavenly flavors to be used in future dishes; preserved, or if you will pickled lemons.

This is just the first step in lacto-fermentation for these students. Later one we will discuss this wonderful and easy way to preserve food, we will point out that several dishes that they typically eat here are really just lacto-fermented vegetables.

This is also an exercise in patience. The participants will have to wait, and wait, and wait until their lemons are fully preserved. Then, we will use them in tagine and humus and the sky is the limit, really.

Turn out may have been low, but that is ok because these kids had fun. Who knows, maybe the next generation of chefs is in the making!

They also were told incessantly to keep things clean and tidy. As they were at home in their own kitchens it seems the message of parental wrath was enough to get them to really clean as they go.  Siblings and parents showed up  too.  All in all not a bad way to do things.