So instead of making our yuzu or Buddhas Fingers or mixed ume or hard apricot and lemon preserves we used several dozens key limes with a spice combination used earlier for a water kefir. We made a kind of clear jam for the second ferment for the water kefir but In this case we used a vanilla bean ( which of course is itself fermented), cardamom, cloves, cinnamon, salts and some fragrant seeds. Here are some pictures
So how would you use these organically grown preserved limes in cooking? Well, you don’t actually have to cook them at all. Just a little juice is an amazing addition to a marinade with shio-koji for example. A piece of lamb, beef, chicken or even oily fish like mackerel or line caught sea fish that is marinated then grilled over hot coals or broiled or roasted in an oven becomes spectacular. We made a hot soba noodle dish with an intense dashi of Maine kombu, some glace de poulet, tamari from a miso we are making and one half of a very finely minced up lime from a previous batch and it truly was an umami assault.
Each bowl was finished with a teaspoon of the lime liquid and some chopped fresh seaweed we deep fried with some scallions and green shiso leaves.
We finished it off with a slow baked egg, milk kefir, maple syrup, fresh ginger flan we made and served with a fermented maple syrup and ginger sauce. Then back to our mochi experimentation!