Hi sadsadsdx,

You know that flavor you sometimes catch in a really good soup or grain salad at a restaurant? The one that's salty and bright and a little funky in a way you can't quite place?

It's almost always preserved lemons.

They're genuinely one of the best-kept secrets of flavorful cooking, which is wild because they're so easy to make. Lemons, salt, a jar, 10 minutes of prep. Then you walk away and let fermentation do the rest.

What you get on the other side is an ingredient that lasts 6 months to a year in the fridge and quietly upgrades your hummus, grain bowls, soups and stews, pasta salads, avocado toast.... and, well, almost anything you can think of.

In the post, I walk through:

• The full method for making preserved lemons, plus a video if you'd rather watch;
• Why I'm particular about which lemons to use;
• Eight specific ways to put them to work, including a 5-minute preserved lemon yogurt sauce that makes everything taste better

PS: if you've never fermented anything before, this is the recipe to try. It's simple and there's no special equipment required!