Preserved Citrus Paste

Incredibly salty; use sparingly. I did limes, lemons and a mix of limes-lemons-oranges. I finished the lemons first and just rinsed them. Again, way too salty. Then I did a mixed citrus - and I soaked the pieces several times before running them through the blender - still too salty. I have limes and another jar of mixed citrus to finish in my fridge. I'll use it eventually, but as I said, use very sparingly and certainly don't add any extra salt to your recipe. We've used it mainly as an ingredient for marinades. I was looking for a more clean, clear citrus flavor boost - whether lemons, limes or mixed - but the salt can certainly overwhelm it. I'll continue looking for a recipe that works.

Incredibly salty. Unclear directions. Tastes like alka-seltzer.

Made according to directions using 3/4 fresh grapefruits off my Dad's tree and 1/4 fresh orange.....rinsed first in a colander, then rinsed each individual piece.....so salty can't eat it - even adding water or juice does not help. Waste of beautiful fruit.

I agree with the 2 reviews above. I'm wondering about the seeds and the rinsing as well. I misread and put them in the refrigerator after 3 days. I suppose its ok as many recipes don't ferment the lemons long at all. I hate to miss out on the fermentation benefits, though.

I loved the look of this recipe and the recipes that include the paste as an ingredient. I'm one week into the preparation... I just moved it to the refrigerator today. One thing I'm not clear on, though: does the juice go in the blender with the peel and flesh of the citrus fruit? I assume not, since the instructions include rinsing the citrus, but I'm not sure. Any updates to the recipe along these lines would be appreciated. Thanks!

Love the idea here, but haven’t made any of these yet. Wondering if you’ve omitted direction to remove any seeds. Seems like you wouldn’t want them included! Thanks.