Homemade Lemon Salt: An Aromatic Seasoning for Spring
Honest Seasoning Essential for the Blooming March: Lemon Salt
As warm spring approaches, I felt the need for something zesty for my bibimbap and salads, so I made this Lemon Salt today. It’s a wonderfully bright and versatile condiment that adds a refreshing kick to any dish.
Ingredients
- 3 Lemons (approx. 450g)
- 250g Coarse Sea Salt (aged for at least 1 year to remove excess brine)
Cooking Instructions
Step 1
First, thoroughly wash the lemons using baking soda or coarse salt to clean the peels. Once washed, slice the lemons into half-moon shapes, ready for use.
Step 2
It’s best to use coarse sea salt that has been aged for over a year, allowing the brine to naturally dissipate. Gently toast the sea salt in a dry pan over low heat. This process helps to remove any remaining moisture and enhances the salt’s flavor.
Step 3
Here are the toasted salt and sliced lemons, ready to be combined. You can almost smell the refreshing citrus aroma already!
Step 4
Now, transfer the toasted salt and the prepared lemon slices into a large bowl. Mix them together gently, ensuring an even distribution. You want the zesty brightness of the lemon to meld beautifully with the savory depth of the salt.
Step 5
Spoon the mixed lemon and salt mixture into a clean, sterilized glass jar and seal it tightly. Let it rest in a cool place for about 7 days to allow the lemon’s aromatic oils and flavor to infuse deeply into the salt, creating a truly delicious lemon salt.
Step 6
After a week of maturation, your homemade lemon salt is ready to be used. You can utilize the infused liquid, the lemon pieces, and the salt itself in your cooking. It’s perfect for salad dressings, bibimbap seasoning, or as a finishing touch on grilled fish and meats. Enjoy elevating your dishes with this bright, lemon-infused seasoning!
