This month’s challenge was salt preserving, focused specifically on infused salts, preserved citrus and/or salt cured egg yolks or fish. Keeping with the citrus theme, we went for preserved lemons. I’ve made them once previously and they were easy and quick, but the challenge came in using them. I just never got in the habit or found ways that really worked so they ended up eventually getting tossed after living for way too long in the back of the fridge.
This batch should be just about ready to break into, which will be the more challenging and interesting part of the process, at least for us.