Originally Posted by
BamaVol
Something, not apparent on the page, made me think it was a North African dish, possibly Moroccan. Maybe it was the chapter heading or chapter intro. But I may have dreamed that.
Thanks to your post, I’ve started a batch of salted lemons (roughly 6% in salt, and cut them so that they could sit in in their own juice without a brine). We loved the jam from the “unsuccessful” blueberry ferment and as I came across some heavily discounted blueberries and am repeating the experiment.
(The very large crocks have a “white” sauerkraut and another kind with red cabbages mixed with a leftover white cabbage from the other batch)