Salted Lemon

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Ingredients

  • 20 Lime
  • 1000 g Sea Salt

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Instructions 

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1. Rinse and dry lime with towel. Don’t remove the pedicle, let it dry over night

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2. In a shallow dish, pour a thin layer of coarse salt, add limes, then poured coarse salt until it is completely covered with salt. There is no need to cover with lid or plastic wrap. Let it marinate for about one week and the limes will slowly leaking water.  Lime skin will turn yellow or brown and shrink gradually.  Don’t let lime exposed to air, use a clean spoon to scoop up the coarse salt covering lime from time to time. It doesn’t matter that the coarse salt gets wet because it will be replaced by new coarse salt. The limes are ready to bottled when their volume shrink to 1/3

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3. Sterilised a big glass jar (Click here ). Place a thin layer of coarse salt at the bottom. Pick up the lime into the bottle using a clean dry chopsticks. A layer of lime covered with a layer of salt, and so on, until bottle filled up

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4. Covered with lid. Label the date. Place the bottle in a cool place. Let it stand for about a year or more. If the salt turn into brine, add more salt to cover the lime. Don’t let lime expose to air. I used to marinade for half a year. It is done with no bitter taste.

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73 thoughts on “Salted Lemon

  • Saturday September 26th, 2020 at 02:58 PM
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    可以省去粗鹽浴的步驟嗎?直接入瓶

    Reply
    • Saturday September 26th, 2020 at 06:27 PM
      Permalink


      只要有一個霉變
      整瓶都不能要

      Reply
  • Thursday September 24th, 2020 at 03:46 PM
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    請問,用鹽水浸漬法做的鹹檸檬, 和鹽醃法的差別在那呢?

    Reply
    • Thursday September 24th, 2020 at 06:01 PM
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      鹽漬比較香
      泡水香味被稀釋了

      Reply
  • Sunday April 26th, 2020 at 08:21 AM
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    老師你好,
    我浸左一樽鹹青檸,浸左八個月啲鹽都只不過係溶咗一半。咁樣係咪正常呢?我住在加拿大,唔知道天氣會唔會影響啲鹽溶嘅速度呢?
    謝謝

    Reply
  • Saturday April 25th, 2020 at 10:32 AM
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    老師你好,
    請問我浸左鹹青檸 八個月 放在陰涼處 但冇起色 由於我住在加拿大 多倫多 請問天氣差別 是否會影響 鹹檸檬出水嘅速度?

    Reply
    • Saturday April 25th, 2020 at 11:56 AM
      Permalink

      如果天氣乾燥
      可能不會出水
      縮小變色
      沒有變黑就可以放入瓶裡

      Reply
  • Wednesday July 10th, 2019 at 08:54 AM
    Permalink

    你好,身在外地找不到香港慣用的粗鹽。只有外國人用的粗粒海鹽或幼海鹽。請問可以用什麼代替呢?謝謝

    Reply
  • Tuesday July 2nd, 2019 at 10:44 PM
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    老師 晚安
    我在醃鹹檸檬 但覺得檸檬(底層)變咖啡色之後味道好像有點壞掉
    反而上層檸檬還是保持原色

    Reply
  • Monday May 27th, 2019 at 04:45 PM
    Permalink

    青檸跟你的方法先做「鹽浴」, 換鹽醃了7個月, 只出了很少水, 頂部還可以見到鹽粒, 青檸變成棕色, 這個情況理想嗎?

    Reply
  • Sunday November 25th, 2018 at 12:34 PM
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    请问老师,我的咸柠檬已经1年了取出1粒试试结果只切1片泡水咸到不行而且盐味很重,泡到第2杯还是咸。需要洗洗才泡吗?

    Reply
    • Sunday November 25th, 2018 at 04:50 PM
      Permalink

      檸檬的顏色如何?
      若鹽味道比檸檬重
      可能醃的時間還是不夠
      使用時把表面的鹽洗乾淨

      Reply
  • Wednesday June 27th, 2018 at 07:23 PM
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    請問一下, 為何我的鹽會變成藍色的?? 是否裏面長霉了??

    Reply
    • Thursday June 28th, 2018 at 01:04 PM
      Permalink

      面積大嗎?
      若是只有部份把變藍的檸檬和鹽取出
      舊鹽棄置
      換一個消毒好的瓶
      換新的鹽重新排好

      Reply
  • Sunday May 6th, 2018 at 04:14 PM
    Permalink

    肥丁老師
    四月頭醃青檸,d海鹽已出了好多水
    但最近見到樽底d鹽有d白色, 係米發霉了?

    Reply
    • Sunday May 6th, 2018 at 05:21 PM
      Permalink

      檸檬若曝露在空氣裡沒接觸鹽有機會發霉的
      一定要用鹽緊貼蓋著或泡在液體裡
      若是發霉就要取出
      重新消毒瓶子
      用新的鹽來醃

      Reply
  • Friday April 13th, 2018 at 10:26 PM
    Permalink

    請問我鹽醃近1個月,但是檸檬發霉了,可能是甚麼原因?

    Reply
    • Saturday April 14th, 2018 at 01:00 AM
      Permalink

      檸檬有外露嗎?
      或回縮後沒有被鹽緊貼
      接觸到空氣就會發霉

      Reply
  • Friday August 25th, 2017 at 11:35 PM
    Permalink

    肥丁老師 請問裝瓶後出水正常嗎?

    Reply
  • Monday August 21st, 2017 at 06:51 AM
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    肥丁老師,請問我可以不做第一步,直接將鹽和檸檬入大瓶來醃,可以嗎?

    Reply
    • Monday August 21st, 2017 at 08:05 PM
      Permalink

      不會不可以
      不過檸檬很大顆
      直接醃比較浪費空間

      Reply
  • Tuesday August 1st, 2017 at 01:54 PM
    Permalink

    請問第一次醃的時候 放在一般室內就好? 需要加蓋子或用保鮮膜包起來嗎?

    Reply
    • Tuesday August 1st, 2017 at 02:43 PM
      Permalink

      第一次醃放室溫就好
      不用蓋或保鮮紙
      第一次的鹽會換掉

      Reply
  • Saturday June 3rd, 2017 at 12:20 PM
    Permalink

    圖文並茂, 講解得非常詳細 。十分感激。 我會照著一步一步的去做。

    Reply
  • Saturday August 13th, 2016 at 02:08 PM
    Permalink

    Sorry
    打錯字了
    是一般的食用鹽

    謝謝您

    Reply
    • Sunday August 14th, 2016 at 11:03 PM
      Permalink

      幼精鹽不適合
      粗海鹽最好

      Reply
  • Thursday December 24th, 2015 at 03:55 PM
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    您好,请问如果用黄柠檬,需要切一片片再腌渍?谢谢。

    Reply
    • Thursday December 24th, 2015 at 05:27 PM
      Permalink

      做法一樣,黃檸檬不用切開,只是檸檬體積愈大,醃漬的時間愈長

      Reply
  • Monday September 21st, 2015 at 12:09 AM
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    請問放一年後開瓶拿出一、二粒,其他仍存放在鹽罐裡也會愈陳愈香?

    Reply
    • Tuesday September 22nd, 2015 at 10:02 PM
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      是的,拿取的時候注意拿的用具要乾燥,不能有水分和油分

      Reply
  • Wednesday September 2nd, 2015 at 05:35 PM
    Permalink

    您好,不好意思請教一下,我乾醃了兩週後,有些表面出現褐色斑點、有些整顆變色,請問是正常現象嗎?

    Reply
    • Wednesday September 2nd, 2015 at 05:43 PM
      Permalink

      正常現象,不用擔心。
      下次留言1次即可,因為系統會過濾,留言須由版主批核才會貼出來

      Reply
      • Wednesday September 2nd, 2015 at 06:12 PM
        Permalink

        哎呀不好意思,我以為是我手機出問題沒留到。我了解了,這就把他裝瓶,謝謝您!

        Reply
  • Wednesday September 2nd, 2015 at 05:22 PM
    Permalink

    您好,不好意思,我想請教瘦身乾醃兩週後,有些青檸表面出現褐色班點,有些整顆變色,請問是正常嗎?

    Reply
  • Tuesday June 2nd, 2015 at 02:37 AM
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    想請問如果我沒有做第二步直接入瓶可以嗎?

    Reply
  • Monday May 18th, 2015 at 05:29 PM
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    已經兩個星期,一點水都沒有,青寧變得又乾又硬, 請問正常嗎?

    Reply
  • Sunday April 26th, 2015 at 08:56 PM
    Permalink

    想請問老師鹹檸七比例要怎麼調?一片檸檬配一罐七喜嗎?!謝謝!

    Reply
    • Sunday April 26th, 2015 at 11:08 PM
      Permalink

      要看鹹檸檬有多鹹和多大個,先加一片試試,不夠味才補充

      Reply
  • Monday April 20th, 2015 at 05:52 PM
    Permalink

    我下一次我家的柠檬还是青的时候,我就摘下腌,现在先腌黄的吧,树太多柠檬了,丢在地下的也很多

    Reply
  • Thursday March 19th, 2015 at 06:18 PM
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    用黄檸檬可以吗,我家的柠檬现在很多很熟了

    Reply
  • Saturday March 14th, 2015 at 02:02 PM
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    你用的瓶子都好靚同實用,可以介紹一下在哪買到嗎?謝謝

    Reply
  • Tuesday September 30th, 2014 at 05:14 PM
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    丁老師 如果鹽化鹽水之後就甘樣浸住D檸檬得唔得啊?

    Reply
  • Wednesday September 3rd, 2014 at 09:12 AM
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    非常谢謝肥丁老師的回復、也謝謝讓我學到醃檸檬的方法感恩啦!

    Reply
  • Wednesday September 3rd, 2014 at 12:02 AM
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    ·謝謝肥丁老師的回復。
    可否在請問老師、水醃和乾醃是不是一樣對咳嗽、化痰、沙啞、解熱有效、謝謝

    Reply
    • Wednesday September 3rd, 2014 at 12:37 AM
      Permalink

      水醃和乾醃主要是味道上有分別
      如果你要咳嗽、化痰、沙啞的功效,應該是鹹柑桔比較有效

      Reply
  • Tuesday September 2nd, 2014 at 08:34 PM
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    肥丁老師好:幾天前有照老師的方法醃漬檸檬、已3天了還沒看到出水、請問老師一星期後就會缩到1/3嗎?在請問檸檬是有分泡鹽水的檸檬知乾的檸檬嗎?老師教的、我看是乾的。請老師回復、謝謝

    Reply
    • Tuesday September 2nd, 2014 at 09:41 PM
      Permalink

      秀鳳
      出水的速度視乎溫度和濕度,溫度高會快一點,不用擔心,觀察一星期,只要檸檬沒露出來發霉便可以繼續
      有些醃檸檬的方法是泡鹽水的,肥丁做的方法是用鹽乾醃,

      Reply
      • Friday September 18th, 2015 at 12:04 PM
        Permalink

        請問泡鹽水跟直接用鹽醃漬哪種是常用鹹檸七的做法?醃出來的效果又會有什麼不相同?

        Reply
  • Sunday August 31st, 2014 at 05:24 PM
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    肥丁你好,请问我想还是用柠檬出的原汁来泡柠檬,但是水很少,还需要加盐么?倒瓶不会坏吧?我怕坏放冰箱可以吗?

    Reply
    • Sunday August 31st, 2014 at 05:35 PM
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      鹽蓋滿檸檬,只要檸檬不露出來就不會變壞,不用放冰箱的

      Reply
      • Sunday August 31st, 2014 at 05:45 PM
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        哦,那之前的一个月那些柠檬还是很多没泡到水,我每天都会来回倒一下,让没有泡倒水的都沾到盐水,我刚开了一个,没有异味,应该没坏吧,现在再加盐不会晚了吧?谢谢你

        Reply
        • Sunday August 31st, 2014 at 07:01 PM
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          不會啊 ~ 檸檬最好是一直都要被鹽蓋過的,第一次出水其實已經可以裝瓶摸新的鹽了,不用放一個月那麼久,檸檬一露出來就要加鹽,現在加鹽不會太晚

          Reply
          • Monday September 1st, 2014 at 11:38 AM
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            恩恩,非常感谢,呵呵,昨晚已经把柠檬用盐腌起了,等搬了家再腌几瓶,谢谢你了!:)

  • Tuesday April 8th, 2014 at 12:08 AM
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    肥丁請問,目前醃鹹檸檬第一個月,檸檬變的跟石頭一樣硬,這樣是否⋯⋯

    Reply
  • Wednesday February 12th, 2014 at 03:23 AM
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    肥丁你好,在網上搜尋鹹檸檬的醃法來到你這裡!可否問,很多方式都是要在瓶子注入滾水,但肥丁你這兒沒有呢!是不是因為在醃的過程青檸會出水,風味較為原汁原味,所以不用另外注入滾水呢?

    Reply
    • Wednesday February 12th, 2014 at 11:26 AM
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      Little Wongy
      是的,青檸的體積比柑桔大,用滾水的方法來醃可以縮短時間,但會減淡青檸的味道。用鹽醃需時較長,但能保持青檸的風味

      Reply
      • Thursday February 13th, 2014 at 01:09 AM
        Permalink

        謝謝你的解答啊!會照著辦!

        Reply

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