We took our lacto-lemons out of hibernation. I was after the juice. Halfway through the juicing process the idea of the fermented lemon pulp took on a life of its own. We could use it in confits. It could be blended with salt for roasting. It could be dried and used as a seasoning for fish and chips. I had an end goal in mind and needed to be reminded that there's more to fruit than just juice..
May 18, 2006