We took our lacto-lemons out of hibernation. I was after the juice. Halfway through the juicing process, the idea of the fermented lemon pulp took on a life of its own. We could use it in confits. It could be blended with salt for roasting. It could be dried and used as a seasoning for fish and chips. I had an end goal in mind and needed to be reminded that there’s more to fruit than just juice.
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