Can I ferment/preserve lemons in sugar instead of salt? : AskCulinary
I made some preserved lemons with salt by the use of Joshua Weissman’s recipe, they became out nice however I’d like to make use of those lemons for candy recipe’s as smartly.
I’m very new to fermentation so can I depart lemon peels in sugar for a couple of weeks at room temperature or would the sugar now not paintings for the fermentation procedure? Thanks!