Regular Taste And Syrups
Chanh Muoi (Vietnamese Preserved Lemons and Salty Lemonade)
Chanh muoi is the name for Vietnamese preserved lemons as well as the salty lemonade that’s made from them. You can make this traditional home remedy at home as a refreshing cold beverage (just add fizzy water) or a nourishing hot tea to soothe what ails you.
Ingreadient
- 1/4 cup kosher salt, plus more to sprinkle
- 1 1/2 cups water
- 3 to 5 organic lemons (more or less, depending on how many will fit in your jar)
- 1 chanh muối wedge
- Soda water, still water, or Sprite
- Sugar, to taste
- Ice (optional)
Direction
- In a small saucepan over medium-high heat, dissolve the salt in water and then remove the brine from heat.
- Wash and scrub your lemons thoroughly to remove any wax from store-bought lemons, or any dirt from homegrown lemons.
- Slice off the top and bottom of the lemon so that a little flesh is showing.
- Slice the lemon lengthwise into quarters, but do not slice all the way through.
- Liberally salt the inside of your almost-quartered wedges and set aside while you slice and salt the other lemons.
- Pack the lemons into your jar and cover them completely with brine.
- If you're using a widemouth jar, or if your lemons won't stay submerged, sink a glass weight in the jar (the kind used for mason jar fermenting — here's what I use) to hold the lemons down.
- Wipe any salt residue off the rim and seal the jar loosely with a lid, as you want to let the gases escape as your lemons ferment.
- Leave the jar out at room temperature for at least three weeks. The lemons may turn darker and the brine may become cloudier during this time — that's when you know they're good and ready!
