Today I am fermenting fresh picked satsumas (a type of orange). You don’t need to ferment as many as I am. You can make 3 in a small glass jar. This recipe can be used for limes, lemons, mandarins, oranges or grapefruit. Please note that it is recommended to sterilize your jars with hot soapy water, rinse, and put them in the oven for 15 to 20 minutes at 110°C or 230°F.
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My favorite fermenting jar covers: http://amzn.to/2mZHtbv
My favorite Rolling Pin: http://amzn.to/2o0WvwR
My favorite Pickling/Fermenting Jars: http://amzn.to/2or9VmC
My favorite Jars to store Spices: http://amzn.to/2oqMY39
Please let it ferment for at least a month. Cooler weather is ideal for fermenting. If you have any other tips or recipes, please let us know in the comments below!
I’m painting and answer to an important question below:
Leave an inch at the top room for the juice to increase in size. You want to use something to make sure everything stays below the liquid line so you can use a rock, a glass weight, or a small saucer. I would not add water, but more lemon juice or orange juice depending on the citrus. Lemon is fine to add to anything. You can open the ferment for this purpose or to remove film. Yes. Uncover the towel occasionally to check for mold. Some people throw out an entire batch if they see it. This is a quote from fermentools: If the lemons become mushy, there is an off odor, or there is mold forming on the surface of the brine, discard the contents of the jar and start again. If the lemons remain firm and smell lemony, but a chalky white, translucent film forms on the surface of the brine, simply spoon off the film as you see it forming. This is yeast and is not harmful to the fermentation process. As you gain more experience in fermenting you’ll begin to discern the difference between benign yeast and harmful mold or spoilage.
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