{"id":726241,"date":"2021-03-30T22:31:30","date_gmt":"2021-03-30T20:31:30","guid":{"rendered":"https:\/\/www.milk-food.de\/2021\/sour-makes-milky\/"},"modified":"2026-04-25T07:31:04","modified_gmt":"2026-04-25T05:31:04","slug":"dressing-mit-salzzitrus","status":"publish","type":"post","link":"https:\/\/www.milk-food.de\/en\/blog\/2021\/03\/30\/dressing-mit-salzzitrus\/","title":{"rendered":"Sour makes milky"},"content":{"rendered":"\n

Dressing with salted fruit<\/h1>\n\n

One of the simplest fermentation processes is lactic acid fermentation. Known from sauerkraut or kimchi<\/a>, this process is also used for fruits. We have already made fruit giants<\/a> on this basis and this time we dedicate ourselves to salt lemons. However, instead of lemons, we use other citrus fruits and use the final product to make various dressings.<\/p>\n\n

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The whole family sits together<\/figcaption><\/figure>\n\n

Limes, oranges, tangerines and grapefruit add an aromatic twist to the familiar salt lemon, making it the perfect base for an exciting line of dressings. We pick up the ingredients at a weekly market in Hamburg and buy organic citrus fruits, so we can be sure that the fruits are free of pesticides and the peel can be fermented without hesitation.<\/p>\n\n

Salted fruits<\/h2>\n\n

We wash the citrus with cold water and dry them carefully. We cut the lemons, limes, grapefruit and orange into wedges, and the tangerine into slices. We weigh the fruit and add non-iodized sea salt to each 10% of the weight. Higher than 10% should not be used, as this would be too salty. Smaller amounts from approx. 2% are also possible.<\/p>\n\n

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Iodine can inhibit the “good” bacteria, so uniodized salt is important<\/figcaption><\/figure>\n\n

We distribute the salt by closing the jar and swirling the fruit vigorously. Then we fill the jars with a little water so that the columns and slices are covered. Covered prevents unwanted mold growth and ensures a uniform process, the lactic acid fermentation runs anyway anaerobic, ie without oxygen.<\/p>\n\n

We seal the jars and leave them at room temperature for a week. During this time, a slight blistering can be observed. After 3 days, we open all the jars once: on the one hand, to mix the citrus wedges and to catch the first scents. It smells sour, slightly salty and – as expected – intense citrus aromas. Each jar – and therefore each fruit – has a very interesting aroma in its own right.Salt lemons are a very rewarding starting point for a riff, as the process is not very labor-intensive. In Germany, however, the salt lemon is rarely used, so we wanted to give it a little spotlight.<\/p>\n\n

Citrus meets MILK..<\/h2>\n\n

For the further processing of the fruits, we let ourselves be guided by our experience and intuition. We see in the finished dressings, notes of caramel, bread, sweetness and acidity.<\/p>\n\n

Aromatic partners from agency work are quickly found:<\/p>\n\n

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Pepper or vanilla, which goes better with the salt orange?<\/figcaption><\/figure>\n\n