Tradition
Fermentation. Once upon a time, the only way for lemons to be available after their season was over and to arrive fresh in all corners of the world. Today, a simple process that completely transforms the fruit and adapts it to savoury dishes.
In times past, when fruits were fleeting, preservation became an art. Communities in fruit-rich regions sought ingenious ways to extend the availability of these treasures when nature’s bounty was not at its peak. The answer lay in the art of fermentation, a time-honored practice that allowed them to savor the natural fruit flavors year-round. From the sun-soaked Mediterranean to the vibrant culture of Morocco, the legacy of preserving lemons became a culinary treasure passed down through generations. Beyond practicality and taste, fermentation also introduced health benefits, bringing probiotics and the nutritional richness of vitamin C.
Modern era.
In Moba kitchen, powered by curiosity and the artisan hands of our chefs, we embark on a year-long adventure to ferment salted organic lemons. Nestled in controlled, sterile chambers, we tap into the microbial world’s magic, transforming ingredients into tastier and more nutritious versions of themselves.
“Why a whole year when a few days suffice?” one might ponder, and they’d have a point. We have several reasons for this bold decision. As practitioners, we prioritize food preservation and want food to last as long as possible. As gourmets, we crave more intense aromas. Longer fermentation intensifies the taste and makes it complex, concentrated and completely irresistible. Finally, as great adventurers and enthusiasts at heart, we simply enjoy experimenting.
In our test kitchen, passion for discovery runs high. We’re captivated by the alchemy that turns simple ingredients into impressive and authentic culinary delights. We are fascinated by the evolution of flavor and the magical essence of lemon that is released over time.
Aromas.
The outcome is a transformed lemon, a robust ingredient flaunting complex layers of salty, sour, and umami flavors. The softened pulp, with its unexpectedly mild acidity, emerges as an irreplaceable cornerstone in our potages and sauces.
And when it comes to crust – patience is our ally. Fermentation not only heightens the lemon peel’s fragrance but also imparts a gentle softness, diminishing its once-sharp acidity. We wait for months to unveil the fermented crust. It stands as a testament to our unwavering commitment to intensive flavor, complexity, and experimentation. Here, umami takes center stage, elevating the lemon’s profile to new heights. In the end, we serve crust on hummus in Moba spreads alongside vegetables freshly plucked from our garden.
Future.
And what about grapefruit? Lime, pomelo, clementine, tangerine, kumquat, yuzu?
We don’t know yet. But we will find out!
