Lacto-fermented Limes

This unusual condiment makes a great addition to an party recipe, or put them in small attractive jars for an attractive gift.



  • 5 limes
  • 3 tablespoons sea salt
  • 2 tablespoons kombucha or apple cider vinegar (with the mother)
  • 1/2 cup fresh or bottled lime juice



  1. Wash limes. Slice thin, turn, and cut the slices again, lengthwise.
  2. Place in a clean quart jar and compress slightly with the back of your hand. Mix kombucha or vinegar with lime juice in a bowl. Add salt.
  3. Pour the lime juice mixture into the jar. Release any air bubbles with a plastic butter knife or other nonmetal utensil. Top off with room-temperature filtered water to 1 inch below the rim of the jar. Swirl to mix.
  4. Cover tightly with airlock lid, or use a standard band and lid and burp every 4 hours.
  5. Leave in a cool, dark place for about 2 weeks, burping in gradually longer intervals, and turning the jar every day or so.
  6. Place in cold storage.


When you are ready to use your lacto-fermented limes, scoop the pulp away and cut skin into a julienne. Keep both pulp and skin depending on the recipe you’re using the limes in.


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