Marisa of Food in Jars has posted the February Mastery Challenge, Salt Preserving. I have already dabbled with this in the past, making sauerkraut, preserved lemons and other salt preserved items. I even purchased a cool kitchen gadget, the Kraut Source, to make small batch kraut making a little easier.
This month, I decided to make a Cabbage Beet Kraut, which will be pink just in time for Valentine’s Day, and also a batch of Preserved Lemons. I plan to consult Marisa’s suggestions for using the preserved lemons, as it sounds like there are many ways to incorporate them into everyday cooking.
I still have several Meyer lemons left over from my Mariquita Farms order, so if I find the time, I might also whip up a batch of Meyer Lemon, Cilantro and Garlic Salt!
Have you tried Salt Preserving? How did it go?