We took the lemons from starting our lemon vinegar and added minced onions, salt, and red pepper flakes. We mixed everything together and weighted the mixture down with a water-filled zip-top bag. In less than a week, the sweet lemon flavor has transitioned into a lactic sourness. Small CO2 bubbles started to surface. The lemons are maturing. The bitterness from the pith is subsiding. We will jar these lemons up in the morning and let them continue to mature. This process was eye-opening to the possibilities for restaurants with bar programs where peels are discarded by the bushel. And on a larger scale, take a look at the citrus industry. The supply of peels may be endless. With an endless supply is endless potential.
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