Chanh Muối (Vietnamese Salted Lemons)
Chanh Muối, or Vietnamese salted lemons, is a traditional preserved citrus that has been enjoyed for centuries in Vietnam. These fermented lemons develop a deep umami flavor and are commonly used to make a refreshing salted lemonade or added as a seasoning to soups and dishes. The preservation process enhances the lemon’s natural tartness while balancing it with a rich salty complexity. A pro tip: For a smoother drink, mash a piece of chanh muối with honey and warm water before serving!
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1
Wash the lemons thoroughly with warm water to remove any dirt or wax. Scrub them well and pat them dry.
2
Using a sharp knife, make deep cuts into each lemon in a cross shape, but do not cut all the way through. This allows the salt to penetrate.
3
Rub each lemon generously with coarse sea salt, ensuring that salt gets into the cuts.
4
Place the salted lemons into a sterilized glass jar, packing them tightly to avoid too much air space.
5
Boil the water and let it cool to room temperature. Pour the cooled water into the jar, making sure the lemons are fully submerged.
6
Seal the jar tightly and store it in a cool, dark place for at least 4 weeks. Shake the jar occasionally to distribute the salt evenly.
7
Once the lemons are fully preserved, they can be used to make refreshing salted lemon drinks or as a seasoning for dishes.
