Black lemons are actually black limes, also known as loomi. Well - please - it's never more complicated! But they taste SIMPLY delicious.
What happens: the citrus fruits are boiled in salted water and then dried. The salt helps to accelerate their drying and, as with all lactoferments, has a "protective" effect during the upcoming fermentation. Because the limes are now slowly drying while they ferment from the inside. An ingenious principle. The limes will last forever and have all the complexity of a fermented product.
We love them in all kinds of stews, ragouts, stews, but also curries taste simply refreshing and delicious with 1-2 slices of this miracle cure. And poured into a tea and added to a water kefir or a kombucha. Bomb!!
Well - enough raving.
Capacity: 35g
Black Limes | black lemons | loomi
Black limes are a product of fermentation - just as most black vegetables/fruits are a sign of fermentation. See vanilla, black nuts, olives, black garlic.
What is particularly fascinating about black limes is the process. These are provided with a protective layer of salt in brine (similar to how hard cheese is given a protective layer in brine). Then they are dried. But because bacteria are still active inside the lemon, it basically ferments from the inside out while drying in from the outside. Eventually the drying takes over and stops the fermentation.
The product has a much more aromatic component than a purely dried lemon would have. Not to mention the optics.
