With their exceptional flavour and vibrant color, these fermented lemons shine like the sun! Following several weeks of fermentation, lemons begin to lose their bitterness and gain their characteristic citric flavor and complex tartness. In North Africa, they are used as a condiment, for example, to flavor stews in Moroccan cuisine. Try them at home to enhance butter or mayonnaise, to aromatize a rice or stew, or simply mix with olives as a tasty appetizer. The flesh, skin and liquid are all delicious! Highly recommended tip: mix a bit of the pulp into your favorite hummus and then sprinkle the diced lemon skin on top. Roots Radicals fermented lemons are alive. This means that you will be taking home with you a healthy, probiotic product that, with time, will continue to evolve. Some important things that you need to know to take proper care: ⁠ ⁠ 1. Make sure that the lemons are always submerged under liquid. ⁠ 2. If you run out of liquid, simply add more wa